Nonno's Pasta Frittata

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

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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!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, lunch, Main Course

Cuisine: Italian

Servings:

Calories: 197kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 tablespoon extra virgin olive oil divided
8 oz cooked pasta or 4 oz uncooked
6 eggs
½ cup fresh grated parmigiano-reggiano
1 tablespoon fresh Italian parsley chopped, plus more for finishing

Instructions

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.
2 tablespoon extra virgin olive oil, 8 oz cooked pasta
Add egg mixture and cook - In a bowl, whisk the eggs with the parmigiano-reggiano and chopped parsley. 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. 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 or a silicone spatula along the perimeter of the frittata to help it release from the pan.
6 eggs, ½ cup fresh grated parmigiano-reggiano, 1 tablespoon fresh Italian parsley
Cook the other side - Place a plate over the pan, flip the pan over with the plate to invert the frittata. 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 remove from heat and allow the frittata to cool for a few minutes to firm up. Place a plate over the pan again and flip the pan over with the plate to invert the frittata. Top with more chopped parsley, then slice into servings.

Video

Notes

Storage

Refrigerate leftover spaghetti frittata for up to 3 days in an air-tight container. In order to reheat, simply place the spaghetti frittata in the oven at 350°F for 10 to 15 minutes or in a braiser or dutch oven. or over low heat.

Top Tips

Use a nonstick pan and lots of olive oil so flipping the frittata is easy
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, rest the frittata for at least 5 minutes to allow it to set before slicing.
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.

Nutrition