Leftover Pasta Frittata
Turn your leftovers into this leftover pasta frittata! Use any pasta of choice with or without sauce. It’s so easy to customize too.
Turn Your Leftovers into a Frittata
What do you do with leftover cooked pasta? Turn it into a pasta frittata!
Basically, if you have eggs, pasta, and cheese, then you have a meal. Pasta egg frittata just has to be the easiest way to turn your leftover pasta into a next-day meal. And who doesn’t love next-day meals?
Frittata is simply an egg-based Italian dish similar to an omelet or crustless quiche. Usually made with additional ingredients such as meats, cheeses, or vegetables. So the possibilities are endless.
It serves right from the oven to the table without any extra dishes. Not to mention it is quick cooking and very budget-friendly.
What is Egg Frittata Made Of?
Whether you have pasta with veggies, pasta with meat sauce or pasta with tomato sauce, any type of pasta will work for this recipe. The rest of the ingredients are pretty basic and easy to change up to suit your taste.
- Half and half
- Fresh mozzarella
- Grape tomatoes
- Parmesan cheese
- Olive oil
- Leftover cooked pasta
- Kosher salt and pepper
For the fluffiest frittata, I like adding half and half to the eggs. Milk can be used instead.
Best Pan for Frittata
For the stovetop-to-oven method, use a well-seasoned cast iron skillet or an oven-safe, non-stick skillet.
Stainless steel pan works too. You’ll just need to make sure it’s oiled well and that it has a heavy-duty bottom. Otherwise, the eggs will stick to the bottom of the pan. I love this 10-inch skillet for cooking frittata.
How to Make Pasta Frittata
- Whisk the egg mixture: Whisk the eggs with half and half.
Stir in mozzarella, tomatoes, basil, and cheese. Season with salt and pepper to taste.
- Cook the leftover pasta: In a 10 or 12 inch ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for a few minutes just to heat it up.
- Cook the egg mixture: Pour in the egg mixture and cook until the edges begin to firm up, about 5-7 minutes. You want the frittata to be halfway cooked. It will still be runny in the center.
- Bake the frittata: Transfer the frittata to the oven and bake for 7-10 minutes or until cooked through. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking. Cool in the pan for 5 minutes, then slice into wedges and serve.
Katya’s TIP: Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit. The frittata will continue cooking once you remove it from the oven.
Few Notes & Tips
- Leftovers: Leftover frittata can be stored in an airtight container in the refrigerator for up to 4 days.
- Serving: Frittatas make a great main dish for any meal of the day. Try adding different toppings for extra flavor, such as: fresh salsa, pesto, crema, or fresh herbs. It’s also great brunch food paired with Salmon Yogurt Spread, Avocado Toast, or Baked Oatmeal with Cherries.
- Variations: Feel free to change up the frittata to suit your diet or taste. Or maybe simply use what you have on hand. Any of these flavor variations work great for a frittata: spinach, artichokes, mushrooms, feta, cheddar cheese, and green onions.
Turn your leftovers into this leftover pasta frittata! Use any pasta of choice with or without meat sauce. It’s perfect for not only breakfast but for a hearty dinner, as well.
- 8 large eggs
- 2 Tbsp. half and half or milk
- 1 cup cubed fresh mozzarella cheese, about 4 ounces
- 1/2 cup halved grape tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/4 cup freshly shredded Parmesan cheese
- 2 Tbsp. olive oil
- 1 cup leftover cooked pasta (any type of pasta with or without sauce will work)
- Kosher salt and fresh black pepper
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk the eggs with half and half. Stir in mozzarella, tomatoes, basil, and cheese. Season with salt and pepper to taste.
- In a 10-12 inch ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for a few minutes just to heat it up.
- Pour in the egg mixture and cook until the edges begin to firm up, while drawing the cooked egg edges toward the center of the pan, letting the raw egg run to the outer part of the pan, about 5-7 minutes. You want the frittata to be halfway cooked. It will still be runny in the center.
- Transfer the frittata to the oven and bake for 7-10 minutes or until cooked through. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Remove from the oven and cool in the pan for 5 minutes, then slice into wedges and serve.
- Variations: See post for different frittata flavor combinations.
- Leftovers: Leftover frittata will keep in the fridge for up to 4 days.
- Serving Size:
- Calories: 217
- Sugar: 1.3 g
- Sodium: 297.5 mg
- Fat: 12.2 g
- Carbohydrates: 9.3 g
- Protein: 17.2 g
- Cholesterol: 254 mg
Keywords: pasta, leftovers, egg bake