Leftover pasta frittata

    30 min

    Italians do not like to reheat their pasta, since it will be overcooked and have no bite. So this frittata is a popular Italian recipe that uses up leftover spaghetti or pasta dishes.

    9 people made this

    Serves: 4 

    • 4 eggs
    • 2 tablespoons grated Parmesan cheese
    • salt, to taste
    • 1 teaspoon chopped parsley
    • 2 tablespoons extra virgin olive oil
    • 300g already cooked pasta with or without any sauce

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Crack the eggs into a bowl; add grated Parmesan, salt and parsley. Beat well with a fork or a whisk.
    2. Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add the leftover pasta, spreading it all over the surface of the pan. Cook for a couple of minutes, or until the pasta becomes golden and crisp.
    3. Pour in egg mixture; swirl the pan to spread it evenly over the pasta. Cover with a lid and cook on medium-low heat for about 10 minutes, shaking the pan every so often.
    4. Flip the frittata and cook for 5 minutes longer. Keep shaking the pan to prevent it from sticking.
    5. Transfer onto a serving plate lined with kitchen paper to drain off any oil. Slice into quarters and serve hot or at room temperature.

    More ideas

    This is the basic recipe for a pasta frittata. Of course you can add other ingredients such as pancetta or prosciutto. That's up to you!

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