Pasta Frittata

A black cast iron skillet is the baking form used to make the spaghetti frittata with grape tomatoes on top.

5 from 1 vote

Are you looking for a brilliant way to get your kids to eat more eggs or vegetables or a new way to use cooked leftover pasta? Pasta frittata delivers on all three for a breezy breakfast or weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Main dish pasta

Cuisine: Italian American

Servings: servings

Calories: 321kcal

Author: Marisa Franca @ All Our Way

Ingredients

6 large eggs
¼ cup half-and-half
¼ teaspoon kosher salt
2 tablespoons olive oil
8 ounces of leftover cooked pasta such as spaghetti, fettuccine, or penne (3 to 4 cups, depending on noodle shape)
½ cup marinara sauce
½ cup halved cherry tomatoes
½ cup shredded Italian cheese or a combination of mozzarella and Parmesan cheese

Instructions

Heat the oven to 375°F. Whisk together the eggs, half-and-half, and salt and set aside.
Warm the olive oil in a 10-inch oven-safe skillet over medium-high heat. When the oil is hot, add the pasta and quickly reheat, tossing to keep the pasta from browning and coating the noodles with the oil. Add the pasta sauce and toss to coat.
Pour the egg mixture into the pan and shake the pan to settle the egg around the pasta. Continue to cook — placing the tomatoes on top and sprinkling with the cheese — until the egg is beginning to set around the edge of the pan, about 5 minutes.
Transfer the frittata to the oven and bake until the egg is set and the cheese is melted, 18 to 20 minutes.

Notes

🥫 Storage

Store leftover frittata di pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30-45 seconds or in a skillet over medium heat for a crispier result.

To freeze, cool completely, slice, and wrap individual pieces in plastic wrap. Store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. For best quality, don't refreeze after thawing.

Nutrition