Description
Frittata di Pasta is a classic Italian comfort dish that creatively transforms leftover pasta into a golden, crispy, and flavorful frittata. This easy and versatile recipe combines simple ingredients like eggs, cheese, garlic, and herbs to make a satisfying meal perfect for breakfast, lunch, or dinner. It’s an excellent way to reduce food waste while enjoying a rich, savory dish with a delightful texture that’s customizable to your taste.
Ingredients
Scale
Base Ingredients
- 2 cups leftover cooked pasta (spaghetti, penne, or any shape)
- 4 large eggs
- 1/3 cup grated Parmesan or Pecorino Romano cheese
- 1/3 cup shredded mozzarella cheese
- 1 garlic clove, finely chopped
- 2 tablespoons fresh parsley or basil, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Optional Variations
- 1 cup sautéed spinach, cherry tomatoes, or zucchini for vegetables
- 1/2 cup cooked pancetta, sausage, or prosciutto for meat option
- Cheese alternatives: goat cheese, ricotta, or fontina (use about 1/3 cup)
- Herbs variations: thyme, oregano, or chives as preferred
Instructions
- Prepare the Pasta Mixture: In a large bowl, gently combine the leftover cooked pasta with beaten eggs, grated Parmesan or Pecorino Romano, shredded mozzarella, finely chopped garlic, salt, pepper, and fresh herbs. Mix thoroughly to create a cohesive and flavorful base for the frittata.
- Heat the Pan: Warm two tablespoons of olive oil over medium heat in a non-stick frying pan. The oil helps develop a golden crust and prevents sticking during cooking.
- Cook the Frittata: Pour the pasta mixture evenly into the pan, spreading it out gently. Cook on medium-low heat for 6 to 8 minutes until the edges set and turn golden brown and crisp.
- Flip It: Carefully slide the frittata onto a plate, invert it back into the pan to cook the other side. Continue cooking for another 5 to 7 minutes until the frittata is fully set and has a golden crust.
- Serve Warm: Once cooked through and crisp, slide the frittata onto a serving plate. Slice into wedges and serve warm, optionally garnished with fresh parsley, a drizzle of extra virgin olive oil, or shaved Parmesan.
Notes
- Use day-old pasta for better texture and binding.
- Cook on low to medium-low heat to avoid burning and ensure even cooking.
- A non-stick pan is essential for easy flipping and preventing sticking.
- Do not overload the mixture to avoid difficulties in flipping and uneven cooking.
- Test for doneness by gently shaking the pan; if it jiggles like unset eggs, cook a little longer.
- Leftovers can be stored in an airtight container refrigerated up to 3 days or frozen up to one month.
- Reheat gently in a skillet or oven to maintain crispness and avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge (1/4 of frittata)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 210 mg