If you’ve ever wondered what to do with that little bowl of leftover pasta sitting in the fridge, this Frittata di Pasta is the delicious Italian secret you’ll want to keep forever. Made with just pasta, eggs, and a splash of olive oil, it transforms yesterday’s noodles into a golden and delicious skillet meal that’s ready in minutes.
Whether you’re cooking for two, making a quick lunch, or pulling together an easy supper, this clever dish proves that simple ingredients can become something truly special. Flexible, comforting, and endlessly customizable, it’s the kind of recipe you’ll turn to again and again.
- 2 TBS light olive oil (You could also use EVOO)
- 2 large eggs (We get ours on a chicken farm near by. They are fresh and delicious)
- 2 TBS freshly grated Parmesan cheese (If possible grate your own. I use a fine micro-plane grater)
- 1 cup (5 ounces/142g) leftover cooked pasta (I used spaghetti. Any cooked pasta shape will work.)
- salt and black pepper to taste (I used kosher salt and coarse black pepper.)
- freshly chopped flat leaf parsley (optional) (I didn't have any fresh, so used freeze dried. You could use any fresh herb, or even chopped spring onions.)
- This easy recipe helps you to turn leftover pasta into something delicious.
- You can use any kind of pasta you have that is leftover, so long as it isn't sauced.
- It cooks on top of the stove which means no heating up the oven.
- Its quick and easy making it the ideal quick supper for busy weeknights or a quick lunch. Great for picnics too.
- It's a flexible customizable recipe that allows for you to make tasty additions such as cooked veggies, herbs, etc.
- Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese. (I did this in a small bowl with a fork.)
- Put the olive oil into a heavy bottomed, 8-inch non-stick skillet. Heat over medium heat until the oil begins to shimmer. (I used my small Our Place non-stick ceramic skillet.)
- Scatter the pasta into the skillet making an even layer. (Its easier to do if you add a bit at a time.)
- Pour the egg mixture over top of the pasta evenly. (I used a measuring cup with a spout.)
- Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
- Reduce the heat to medium low and cover. (My skillet has a lid. If you don't have a lid that fits, then you can place a flat baking sheet over top to cover it.)
- Cook for 3 to 6 minutes until the eggs are completely set. (They will look slightly dry on top.)
- Scatter the remaining Parmesan cheese over top and parsley, if using. (I confess I had a small piece of cheddar that also needed using up so I grated that and scattered it over top as well.)
- Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.
• Any leftover pasta works beautifully Long shapes like spaghetti or linguine crisp nicely, while short shapes like penne or rigatoni give a chunkier texture. Every pasta shape works .
• Pasta with veggies? Even better If your leftovers already include vegetables, herbs, or bits of meat, they’ll add extra flavor to the frittata. Pasta with vegetables tastes even better once combined with eggs .
• Don’t skip the lid Covering the skillet is what sets the eggs gently without flipping — ideal if you’re nervous about turning a frittata. This method eliminates the need to flip at all .
• Want more color? Use the broiler If you prefer a deeper golden top, slide the skillet under the broiler for 1–2 minutes, watching closely so it doesn’t burn .
• Add-ins make it endlessly flexible A spoonful of pesto, lemon zest, preserved lemon, or a handful of baby spinach can transform the flavor. Pesto, preserved lemon, and greens are easy, delicious tweaks .
• Use the right skillet size An 8‑inch nonstick skillet is perfect for 1–2 servings. If you want a larger frittata, simply double the ingredients and use a 10‑inch skillet.
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• Let it cool slightly before slicing A brief rest helps the frittata firm up, making cleaner wedges and easier serving.
• It reheats like a dream Warm leftovers in a covered skillet, a low oven, or even the microwave.
• Serve with something fresh A simple green salad — especially arugula with vinaigrette — balances the richness beautifully. We enjoyed this with a mixed salad dressed with a vinaigrette dressing and some bacon and cheese garlic bread (homemade) on the side. Simply dressed sliced fresh tomatoes would be lovely.
3-Ingredient Pasta Frittata
This is a simple supper dish that uses only four ingredients, plus seasoning, and can be sitting on the table in about 15 minutes. You can use leftover cooked pasta, any kind.
Ingredients
- 2 TBS light olive oil
- 2 large eggs
- 2 TBS freshly grated Parmesan cheese
- 1 cup (5 ounces/142g) leftover cooked pasta
- salt and black pepper to taste
- freshly chopped flat leaf parsley (optional)
Instructions
- Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese.
- Put the olive oil into a heavy bottomed, 8-inch non-stick skillet. Heat over medium heat until the oil begins to shimmer.
- Scatter the pasta into the skillet making an even layer.
- Pour the egg mixture over top of the pasta evenly.
- Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
- Reduce the heat to medium low and cover.
- Cook for 3 to 6 minutes until the eggs are completely set.
- Scatter the remaining Parmesan cheese over top and parsley, if using.
- Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’ve ever wondered what to do with leftover mashed potatoes, this cozy little dish is the answer. Crispy Mash Hash is a quick, budget‑friendly side that turns simple mash into something golden, buttery, and irresistibly crunchy — just enough for two, and easy to scale when you need more. With softened onions, garlic, and plenty of those beloved crispy bits , it’s comfort food at its simplest.
Whether you’re using frozen mash for convenience. or repurposing leftovers so nothing goes to waste , this recipe delivers big flavour with minimal effort. Add a spoonful of gravy or toss in leftover meats for a hearty twist, and you’ve got a delicious, no‑fuss dish perfect for busy days or easy suppers.
- 1 large onion, peeled and finely chopped (cut into a fine mince)
- 1 fat clove of garlic, peeled and minced (use a garlic press)
- 1 TBS chopped parsley (optional garnish)
- Freshly ground black pepper (fresh ground is best. Add salt only if needed.)
- 1 1/2 cups (350g) of frozen or leftover mashed potatoes (cold from the refrigerator for best results)
- 1 TBS olive oil (I use a light olive oil.)
- 1 TBS butter (I use salted butter.)
- Heat the oil in a large non stick skillet. Add the onions and garlic. (I like to start on a medium heat.)
- Cook over low heat until softened, stirring occasionally. Add the butter and turn up the heat a bit. (Medium high)
- Add the frozen or leftover cooked mash. Cook for 10 minutes, turning it over occasionally, until crisped up around the edges.
- Season with some black pepper. Scatter over the parsley and serve.
❤️ Why You’ll Love This Recipe
- Perfect for using up leftoversThis cozy little dish turns leftover mashed potatoes into something golden, crispy, and completely irresistible — you “need never throw mash away again.”
- Small‑batch and just enough for twoIdeal for your cooking‑for‑two audience, it’s written to make a perfectly sized portion without waste.
- Crispy, buttery edges in every biteThe mash fries up into crunchy, buttery bits that are the star of the show — the recipe celebrates them with real enthusiasm.
- Simple ingredients, big comfortOnion, garlic, butter, and black pepper create deep, savoury flavour from pantry staples.
- Flexible and endlessly adaptableAdd corned beef, Spam, ham, beef, roasted meats, or even leftover turkey and stuffing to turn it into a hearty meal.
- A delicious base for gravy loversA ladle of gravy over top makes it even more scrumptious — especially with added leftovers.
1. Start with well‑softened onions and garlic
Let the onions and garlic cook gently over low heat until fully softened before adding the mash — this builds flavour and prevents harsh bites.
2. Don’t be shy about turning up the heat
Once the butter goes in, increase the heat a bit. This is what helps the mash develop those gorgeous crispy, buttery edges you love.
3. Give the mash time to crisp properly
Cook for about 10 minutes, turning occasionally. Resist the urge to stir too often — letting it sit undisturbed helps those crunchy bits form.
4. Use leftover mash with confidence
Frozen mash is convenient, but leftover mashed potatoes work just as well. The recipe even encourages using leftovers so nothing goes to waste.
5. Add mix‑ins for a heartier dish
Corned beef, Spam, ham, beef, roasted meats, or even leftover turkey and stuffing can turn this simple side into a full meal.
6. Finish with fresh parsley for brightness
A scattering of chopped parsley at the end adds colour and a fresh lift to the rich, crispy potatoes.
7. Season simply but generously
Freshly ground black pepper is the main seasoning — don’t skip it. It balances the buttery richness beautifully.
8. Serve with gravy for extra comfort
A ladle of gravy over top makes this dish even more scrumptious, especially if you’ve added leftover turkey or stuffing.
Crispy Mash Hash
Makes a change from regular mash. You can also use leftover mash if you wish. This is delicious. Can easily be multiplied to serve more people if you wish.
Ingredients
- 1 large onion, peeled and finely chopped
- 1 fat clove of garlic, peeled and minced
- 1 TBS chopped parsley
- Freshly ground black pepper
- 1 1/2 cups (350g) of frozen or leftover mashed potatoes
- 1 TBS olive oil
- 1 TBS butter
Instructions
- Heat the oil in a large non stick skillet. Add the onions and garlic.
- Cook over low heat until softened, stirring occasionally. Add the butter and turn up the heat a bit.
- Add the frozen or leftover cooked mash. Cook for 10 minutes, turning it over occasionally, until crisped up around the edges.
- Season with some black pepper. Scatter over the parsley and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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