Easy Frittata di Pasta Recipe (Pasta Frittata, 3 Ingredients, 15 Minutes)

 

 

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.

 

One thing I really love cooking for supper is eggs.  I am not really much of an egg in the morning kind of a person, but come supper time I can really go for them.

Another thing I really love cooking is frittatas.  They are like a baked omelet that begins on the top of the stove.  Italian in origin they are very similar to the Spanish tortilla. 

As an egg based dish they are not only quick and easy to make, but  delicious and very adaptable to many flavors and textures.  Similar to an omelet, but flat and firm.

This makes them perfectly portable and delicious to not only enjoy as a supper dish, but also as a great food to bring to picnics and pack into lunches.  They are fabulous served warm, but equally as delicious served at room temperature.

Some days we don't have the stamina to cook an intricate or involved meal.  Especially when the temperatures outside are blazing and sapping us of our energy.  Those are the things when recipes such as this delicious Frittata de Pasta can come in very handy.

Only a few simple ingredients and not a lot of time are all it takes to throw this simple Italian Entree together. Eggs, some leftover cooked pasta, cheese . . . and of course some seasonings and a bit of oil to cook it in.

This is the perfect meal for when you are starving, uninspired and want something on the table pronto. You don't want to have to heat up an oven on a hot, hot day. Simple, quick and easy meals like this are the best solution.

I had this on the table the other night in less than 15 minutes. I took the time the eggs were setting up to throw together a simple salad and make a quick garlic bread. (Only because my bread was a bit stale and I knew it would taste better if I did so.) 

 

INGREDIENTS NEEDED

TO MAKE 

FRITTATA di PASTA

There is absolutely NOTHING complicated about this dish. Simple ingredients put together in the most delicious way.

• 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.)

 

FIVE REASONS WHY 

YOU WILL WANT TO MAKE THIS

1. This easy recipe helps you to turn leftover pasta into something delicious.
2. You can use any kind of pasta you have that is leftover, so long as it isn't sauced.
3. It cooks on top of the stove which means no heating up the oven.
4. Its quick and easy making it the ideal quick supper for busy weeknights or a quick lunch. Great for picnics too.
5. It's a flexible customizable recipe that allows for you to make tasty additions such as cooked veggies, herbs, etc.

 

HOW TO MAKE FRITTATA DI PASTA

Nothing could be simpler or quicker.

1. Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese. (I did this in a small bowl with a fork.)
2. 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.)
3. Scatter the pasta into the skillet making an even layer. (Its easier to do if you add a bit at a time.)
4. Pour the egg mixture over top of the pasta evenly. (I used a measuring cup with a spout.)
5. Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
6. 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.)
7. Cook for 3 to 6 minutes until the eggs are completely set. (They will look slightly dry on top.)
8. 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.)
9. Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.

 

HANDY TIPS & HELPS FOR EASY FRITTATA di PASTA

• 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.

 

WHAT IS A FRITTATA DI PASTA?

It’s a clever Italian dish that turns leftover pasta and a couple of eggs into a golden, sliceable skillet meal — crispy on the outside, tender inside, and ready in just 15 minutes.

CAN I USE ANY KIND OF LEFTOVER PASTA?

Yes! Spaghetti, linguine, penne, rigatoni, farfalle — truly any shape works beautifully. Even pasta with vegetables mixed in tastes wonderful once combined with the eggs.

DO I NEED TO FLIP THE FRITTATA?

Not at all. This recipe cooks covered so the eggs set gently without flipping. If you want extra color, you can pop it under the broiler for a minute or two.

WHAT CAN I ADD TO MAKE IT MORE FLAVORFUL?

This dish is incredibly flexible. Stir in pesto, lemon zest, preserved lemon, crumbled crisp bacon, peas, beans, or a handful of baby spinach. Fresh herbs on top are lovely too.

HOW SHOULD I SERVE IT?

 Slice it into wedges and enjoy it warm. It pairs beautifully with a simple green salad — arugula with vinaigrette is a classic choice. It is also delicious tucked into a picnic basket and served at room temperature.

HOW LONG WILL THIS KEEP?

 Store leftovers in an airtight container for up to 5 days. Reheat gently in a skillet, a 300°F oven, or briefly in the microwave,

 

A FEW MORE EGG RECIPES TO ENJOY

Eggs make the perfect weeknight supper. Quick, easy and very adaptable. Here are a few more ways we enjoy eating them.

INA GARTEN'S SMASHED EGGS ON TOAST - Ina Garten’s Smashed Eggs on Toast is the kind of simple, comforting dish that proves how magical perfectly cooked eggs can be. Soft‑boiled until the whites are tender and the yolks turn rich and jammy, they’re peeled and gently chopped right over crisp, buttery toast spread with grainy mustard. A sprinkle of sea salt, black pepper, and fresh dill (or your favorite herb blend) brings everything together. It’s quick, elegant, and deeply satisfying—just the sort of unfussy, modern comfort food Ina does best.

CRISPY TORTILLA EGGS - Crispy Tortilla Eggs are a simple, spectacular little breakfast or light supper —an egg fried just until set, flipped gently, then topped with melty cheese and a soft flour tortilla that crisps beautifully in the pan drippings. Once the tortilla is golden and buttery, everything gets finished with a touch more cheese, a drizzle of hot sauce, and a sprinkle of spring onions. It’s quick, indulgent, and fabulously tasty—proof that humble ingredients can make the most irresistible meal.

 

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Yield: 1 to 2 servings

Author: Marie Rayner

3-Ingredient Pasta Frittata

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

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

1. Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese.
2. Put the olive oil into a heavy bottomed, 8-inch non-stick skillet. Heat over medium heat until the oil begins to shimmer.
3. Scatter the pasta into the skillet making an even layer.
4. Pour the egg mixture over top of the pasta evenly.
5. Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
6. Reduce the heat to medium low and cover.
7. Cook for 3 to 6 minutes until the eggs are completely set.
8. Scatter the remaining Parmesan cheese over top and parsley, if using.
9. Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.

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