This pasta frittata is the easiest way to turn leftover spaghetti into a quick, cheesy breakfast or dinner you will actually look forward to eating.
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A Note From My Kitchen
I'm one of those gals that always cook way too much food. I grew up in a family of six, so when I learned to cook, the recipes I prepared were geared toward a larger family.
You could look at this one of two ways. 1) Poor planning: Why cook all that extra food when there are not enough people to eat it? 2) All that extra food would be amazing as leftovers!
I like to look at this scenario with the #2 mindset. Which is where this leftover Pasta Frittata comes in. Even if I prepare way too much pasta, I can be sure none of the leftovers will go to waste.
Happy cooking,
This pasta frittata is a popular recipe because it uses up leftover pasta, comes together fast, and works for either breakfast or dinner. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutrition data.
Ingredients
- Leftover cooked pasta: Any shape works (spaghetti, penne, elbow macaroni, bowties). Make sure it is fully cooked before starting.
- Mozzarella and parmesan: Mozzarella adds melty pockets and parmesan brings salty, savory flavor.
- Tomatoes and basil: Fresh tomatoes and basil keep the frittata bright and fresh.
- Olive oil: Helps the pasta crisp slightly in the skillet before the eggs go in.
Frequently Asked Questions
What kind of pasta should I use?
Good news! You can use any variety of leftover pasta you have on hand, including spaghetti, penne, elbow macaroni, bowties, or any other kind you have.Are frittatas healthy?
A frittata is a great egg-based high protein meal option. Give your frittata an extra boost of vitamins and nutrients by adding extra veggies to your frittata!What is the difference between an omelet and a frittata?
Both are made from eggs and often vegetables and cheese, but the method is different. A frittata is prepared with vegetables and cheese mixed into the eggs, starts cooking in a pan, and is finished in the oven. An omelet is prepared with the vegetables and cheese folded into the eggs and is cooked entirely on a stovetop.Can frittatas be frozen?
Yes, you can freeze leftover frittata. Freeze in individual portions and it will be quicker to reheat. Freeze for up to three months. Reheat frozen frittata pieces in a 350 degree oven for 30 minutes or for 3 minutes in the microwave.- Cool completely before wrapping.
- Freeze in individual wedges for quicker reheating.
- Label with the date and use within three months.
- Reheat until hot throughout.
"Cook the frittata on the stovetop until the edges set, then finish in the oven so the center stays tender and the whole thing slices cleanly."
-Becky
Serving Suggestions
What to Serve With a Pasta Frittata
A frittata can be served on its own but also pairs well with breakfast foods like fried potatoes, corned beef hash, or fresh fruit. As a dinner option, try pairing your frittata with a side salad or some roasted vegetables. This Roasted Asparagus would be amazing served alongside a frittata!Variations
What's fabulous about frittatas is that they can be customized to suit your tastes and what add-ins you have on hand. While this recipe features leftover pasta and caprese-style mix-ins, there are an endless amount of ways you can customize your frittata!- Try a cheesesteak-style frittata with shaved steak, mushrooms, and American cheese.
- Add sausage, peppers, and onions for an Italian twist.
- For a lighter option, try adding spinach and feta cheese to your frittata.
- Try a bacon and cheddar frittata by mixing in sharp cheddar cheese and lots of crispy crumbled bacon.
Got Leftovers?
What To Do With Leftover Frittata
A pasta frittata is a great make-ahead option. It is easy to portion, quick to reheat, and it even tastes good cold.- Pack a wedge for lunch with fruit or a simple salad.
- Reheat a slice for a fast weekday breakfast.
- Warm and top with leftover tomato sauce.
- Freeze individual wedges for later.
- And so much more!
How To Store
Cool completely, then store in an airtight container in the refrigerator. For longer storage, freeze in individual portions and reheat from frozen as needed.
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Pasta Frittata
Yield: 8 servings
Prep Time: 5 MINUTES
Cook time: 20 MINUTES
Total time: 25 MINUTES
Prep Time: 5 MINUTES
Cook time: 20 MINUTES
Total time: 25 MINUTES
A Pasta Frittata merges leftover spaghetti with eggs, cheese, and herbs to make a comforting dish for either breakfast or dinner!
INGREDIENTS
7 eggs
3 ounces mozzarella cheese, cut into small pieces
1/2 cup chopped tomatoes
1/4 cup fresh basil leaves, chopped
1/4 cup parmesan cheese, grated
2 tablespoons olive oil
1 cup of leftover cooked pasta
7 eggs
3 ounces mozzarella cheese, cut into small pieces
1/2 cup chopped tomatoes
1/4 cup fresh basil leaves, chopped
1/4 cup parmesan cheese, grated
2 tablespoons olive oil
1 cup of leftover cooked pasta
INSTRUCTIONS
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan. Season with salt and pepper.
- Heat the olive oil in a large oven-safe nonstick skillet over medium heat. Add the pasta to the pan and cook for several minutes until heated through.
- Pour the egg mixture into the skillet and cook it until the edges start to firm up, about 7 or 8 minutes. Use a wooden spoon to move the eggs inwards and let the liquid spread around the skillet. Continue cooking until the eggs are almost set, but the eggs are still a little runny in the center, about 4 more minutes.
- Transfer the skillet to the oven and bake for 10 minutes. Let sit for 5 minutes before serving.
NOTES
If you have leftover tomato sauce, heat it in the skillet with your pasta and add it to the frittata. Delicious!
Adapted from a recipe in Everyday with Rachel Ray magazine.
Author: Becky Tarala
If you have leftover tomato sauce, heat it in the skillet with your pasta and add it to the frittata. Delicious!
Adapted from a recipe in Everyday with Rachel Ray magazine.
Author: Becky Tarala
