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Leftover Pasta Frittata Recipe

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4.3 from 7 reviews

This leftover pasta frittata is a delicious and creative way to transform your extra cooked pasta into a savory breakfast or brunch dish. Combining eggs, fresh mozzarella, grape tomatoes, basil, and Parmesan cheese, this recipe is cooked first on the stovetop and then baked in the oven to create a fluffy, flavorful frittata with a golden top. It’s an easy, tasty, and satisfying meal that serves six.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Breakfast, Brunch
  • Method: Stovetop and Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

Egg Mixture

  • 8 large eggs
  • 2 tablespoons half and half or milk
  • 1 cup cubed fresh mozzarella cheese (about 4 ounces)
  • 1/2 cup halved grape tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/4 cup freshly shredded Parmesan cheese
  • Kosher salt and fresh black pepper, to taste

Other

  • 2 tablespoons olive oil
  • 1 cup leftover cooked pasta (any type, with or without sauce)

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and allow it to fully preheat while you prepare the frittata.
  2. Prepare egg mixture: In a large bowl, whisk together the eggs and half and half (or milk) until smooth. Stir in the cubed mozzarella, halved grape tomatoes, sliced basil, and Parmesan cheese. Season well with kosher salt and fresh black pepper to taste, mixing gently to combine.
  3. Heat the skillet and pasta: Place a 10-12 inch ovenproof skillet over medium heat and add the olive oil. Once warmed, add the leftover cooked pasta and cook for a few minutes, just until heated through.
  4. Cook the frittata base: Pour the prepared egg mixture over the heated pasta in the skillet. Cook gently on the stovetop for 5 to 7 minutes, until the edges start to set and firm up. Use a spatula to draw the firm edges toward the center, allowing the uncooked egg to flow outward. The center should still be quite runny at this stage.
  5. Bake the frittata: Transfer the skillet to the preheated oven and bake for 7 to 10 minutes, or until the frittata is fully set and cooked through. For a browned, crispy top, place the skillet under the broiler for 1 to 2 minutes at the end of baking, watching closely to avoid burning.
  6. Rest and serve: Remove the skillet from the oven and let the frittata cool for about 5 minutes. Slice into wedges and serve warm for a delightful meal.

Notes

  • Use any type of leftover pasta, with or without sauce; just make sure it’s well-drained to prevent sogginess.
  • The frittata can be customized by adding other fresh vegetables or herbs you have on hand.
  • An ovenproof skillet such as a cast iron or stainless steel pan is essential for transferring from stovetop to oven.
  • Watch carefully when broiling to avoid burning the frittata’s top.
  • Leftover frittata can be refrigerated and eaten cold or reheated for a quick breakfast or snack.

Find it online: https://cheftinaskitchen.com/leftover-pasta-frittata-recipe/