Nonno's Pasta Frittata

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Pasta Frittata breathes new life into leftover pasta by turning it into a delicious brunch or lunch. It's so simple, all you need to do is cook leftover pasta with eggs, cheese, and parsley. So ditch the boring leftovers and embrace the magic of my Nonno's pasta frittata recipe!

Hands holding a slice of pasta frittata, made with leftover pasta, eggs, parsley, and parmigiano-reggiano.

We love to make a big batch of pasta then use the leftovers for frittata the next day. This kid-friendly recipe is super easy to make, easily customizable, and is an excellent way to repurpose leftovers. Cut this classic Neapolitan dish into wedges and enjoy it for a tasty lunch or pack it for a picnic or beach day.

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Why You'll Love Pasta Frittata
Key Ingredients
Substitutions and Variations
How to Make Pasta Frittata
Top Tips
FAQ
Related Recipes
Did You Like This Recipe?
📖 Recipe

Why You'll Love Pasta Frittata

Taste - It tastes like a pasta omelette with a little parmesan and parsley for extra flavor.
Texture - The inside is tender while the outside is firm with a crisp edge and craggy top.
Effort - This easy recipe has just a couple steps. Just heat the cooked pasta, add the eggs, cook together, then enjoy!
Time - It takes about 5 minutes to prep then about 15 minutes to cook the frittata.

Key Ingredients

Ingredients for pasta frittata, leftover pasta, parsley, parmigiano-reggiano, olive oil, eggs.

Pasta - We like to use spaghetti or short pasta in a simple sauce, but you can use any leftover pasta.
Eggs - The eggs bind the pasta and other ingredients together.
Parmigiano-Reggiano - Parmigiano-Reggiano adds the classic sharpness.
Parsley - Parsley adds a little earthiness and pepperiness.

See recipe card for quantities.

Substitutions and Variations

Sauce - Use your favorite leftover pasta, just make sure it isn't too saucy! Some recommendations are penne pomodoro, pasta alla vodka, cacio e pepe, and pistachio pesto pasta.
Pasta - While we love this dish with spaghetti, it will also be delicious with other long pastas like linguine, fettuccine, or bucatini. You could even experiment with a short pasta like penne, rigatoni, or ziti.
Cheese - Use Pecorino Romano instead of parmesan for a sharper cheese or just add both to get the best of the both worlds.

How to Make Pasta Frittata

Steps to make pasta frittata, heat oil and leftover pasta; whisk egg, parmigiano-reggiano, and chopped parsley.

Warm pasta - Warm a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the olive oil is warm, add the leftover pasta and use tongs or a fork to separate the pasta and spread it evenly in the pan. Don't add too much leftover sauce or the frittata will be too wet and will not hold its shape. (Photo 1 and 2)
Whisk egg mixture - In a bowl, whisk the eggs with the parmesan and parsley. (Photo 3 and 4)

Steps to make spaghetti frittata, drizzle egg over pasta and cook, run a spatula around the pasta and flip over onto a plate from the pan.

Add egg mixture - Pour the egg mixture evenly over the pasta and tilt the pan to spread the egg evenly on the bottom. Turn down the heat to medium-low and use a spoon, tongs, or fork to even the top of the pasta. (Photo 5 and 6)
Cook the frittata - Cook the frittata undisturbed until the eggs become firm, about 10 minutes. Take a spoon and gently lift one side to see if the egg mixture is cooked and golden on the bottom, then run a knife along the perimeter of the frittata to help it release from the pan. Place a plate over the pan to invert the frittata. (Photo 7 and 8)

Steps to make pasta frittata, invert the frittata on a plate, drizzle olive oil in pan, and slide frittata back into pan.

Flip frittata - Flip the pan over with the plate to invert the frittata. (Photo 9)
Cook the other side - Add another tablespoon of olive oil to the pan. Once the oil is warm, slide the frittata back into the pan to cook for 5 minutes on the other side. Cook just until the egg sets then transfer the frittata to a plate. (Photo 10, 11, and 12)

Steps to make pasta frittata, invert the frittata on a plate once crispy, let rest, cut into wedges, and top with parsley.

Allow to cool - Then let it cool for a few minutes to firm up. Place a plate over the pan to invert it once again. (Photo 13)
Cut and serve - Top with chopped parsley and slice into servings. (Photo 14, 15, and 16)

Pro tip - Use a nonstick pan and make sure you use enough olive oil so flipping the frittata is easy.

Top Tips

After pouring the egg mixture into the pan, gently shake the pan to distribute the ingredients evenly. This prevents everything from settling in the center.
Once cooked, allow the frittata to rest for at least 5 minutes before slicing. This allows the eggs to set completely and makes for cleaner cuts.
If you have a smaller or larger amount of pasta, you can still make this recipe! Simply adjust the eggs by using 1 egg for every ⅔ oz dry pasta or 1⅓ oz cooked pasta.
If your frittata isn't pretty, it's okay! Pick the side that looks better to face up and serve.

FAQ

Should you use leftover or fresh pasta?

You can use either. We usually just make a big batch of long or short pasta then use the leftovers to make the frittata.

Nonno's pasta frittata with cheese and parsley cut into wedges.

Did You Like This Recipe?

Love this pasta frittata? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

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