Pasta Frittata Recipe (2024)

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Figaro

Serving only two, I cut everything accordingly (2 eggs, 2 oz pasta). I added pancetta, red pepper flakes and leftover broccoli, cauliflower, red bell pepper casserole topped with bread crumbs and Parmesan. I added more cheese, poured it into a hot 9" Creuset skillet with butter and oil, let it sit at medium about 5 min then finished it in my toaster-convection oven (so glad it fit!).

This was very delicious and nothing's left. One of Bittman's great wing-it recipes!

Susan

I used 4 eggs, and a combination of Asiago and pecorino cheese. I also stirred in sun dried tomatoes and caramelized onions into the egg mixture. This is dreamy!!

Ed

Having made it with both olive oil and butter, the only objection I have to this recipe is the quantity of oil/butter: both times I made it, it was too oily by half. I think 2 tablespoons is plenty. Aside form that, it's a great recipe as describes but can also be used for cleaning out the fridge - you can throw anything in there, really, and it comes out great. I definitely recommend this recipe.

Annie

Just made this with leftover Garlic Pesto Angel Hair . . . very delicious. I thought it might be too "eggy", but it's definitely not - just very firm, and holds together perfectly. No meat this time, but will definitely experiment with different leftovers.

Jane F

I've made a dish like this for years. I cut it into sections and turn it and it can be finished in the pan on the stove. No oven heating necessary. It's great with leftover veggies.

Geena

The pasta frittata in my family is the traditional dish to serve on Fat Tuesday, the day before Lent begins. It is usually stuffed with cut up sopressata and hard boiled eggs. Sharp cheese, such as Pecorino is used instead of Parmiggiano and fried in a skillet on the stovetop and flipped over mid way to cook the other side, which gives it a nice crunchy exterior. More cheese is dusted on top. The idea is to saturate your senses for one last time before Lent.

coco zordan (cocosbread.com)

Being italian I had made this recipe many times but never with the final browning in the oven. So yesterday since I had a nice bowl of leftover pasta with eggplants and tomatoes I cooked the frittata in a cast iron pan and and then baked in the hot oven for a few minutes (450 F* roasted conv.). It came out perfectly with a nice crispy top. Thank you, Mark : )

Jan

Delicious! I used what I had in the fridge: chopped sausage, frozen spinach, onion. I only have a toaster oven in my kitchen so there was no way I was getting a whole skillet in there. I used a plate to help me flip it, topped with cheese. Served with sour cream and salsa. My boyfriend LOVED it. I usually find quiche too eggy but with the pasta, the texture and taste is perfect.

Meg

This was fantastic made with left over vegetable fried rice instead of pasta. Didn't even need cheese, though I did season the eggs with tamari instead of salt. Great texture!

Ashley

Just made this exactly as written, except that my nonstick skillet is only safe to 300 degrees so I cooked it a couple minutes longer at that temperature. It's basically frittata carbonara -- delicious.

Rosalyn

My Italian grandmother taught me this recipe years ago and her instructions were "Cook a box of spaghetti, mix it with a box of eggs a bowl of Locatelli, and a hard salami this long (finger tip to wrist). Oil the pan and fry it on the stove"...and it comes out perfect every time! This was always a "clean out the frigidaire" kind of recipe without any fuss or stress that is almost impossible to mess up. Enjoy!

lynn rogers

Respectfully disagree ... plenty of frittatas are finished in the oven in lieu of flipping over, and it is no big thing to do. As for ingredients ... ditto on the no big thing. I have had this on both continents made left over sauced pasta and/or pasta + other ingredients at the whim of the cook and it is all good.

Steve

My family loved this recipe. Made in advance up to when it seton bottom then cooled and put in frig. The family took it out next day and brought to room temp and finished cooking in oven. Loved it. I recommend using bacon and cast iron skillet.

Helen in UK

This is INCREDIBLE - spruced it up a bit with sundried tomatoes but the basics of egg and pasta with cheese is insaneThought the recipe was a tad rogue but tried it anyway and so glad I did, my lord Cannot wax lyrical enough!!!!!!!!

Nellie

For my son, who is a vegetarian, I replaced the meat with a generous amount of basil and shallots and pinch of red pepper flakes. I preferred it to the one that I made with pancetta.

Catherine

Bland. Needed so much more.

TGP Italy

We made this with leftover Tagliolini made with Porcini and Guanciale. It came out perfectly. This is the perfect thing to do with leftover pasta.

Wish I was a better cook

Yum. Like many, my mother made this, all on the stove top. She had 6 kids to feeding! I did the same all on stovetop and flipped it. Didn't add any additional veggies, used almost 1 lbs spaghetti left over from Christmas eve and 7 eggs. It's a winner. Just me and hubby, no 6 kids!

Doreen

I have been a fan of Mark Bittman and still have cut out print recipes that he wrote about in the NYTs!!! Love the videos!!! My mother was from Napoli and made this on the stove.. get it crispy then flip it with a plate that way it is crispy on both sides!! Delicious cold too. Going to try this in the oven in a large black iron pan... for a crowd. thanks so very much Mark for all your deliciousness!!!

Patricia W

I’ve been making this for years. I’ve never measured anything in the recipe. I add a bit of freshly grated nutmeg. Soooooo good!

Jennifer

This was a good way to revive five-day-old spaghetti. Made it in a 13-inch skillet, used eight eggs and added a quarter cup of heavy cream. Did use bacon so skipped the added butter and drained off most of the bacon fat before adding the remaining ingredients. Next time will add whatever vegetables are on hand.

kasien

Has anyone made this with feta/spinach/sun dried tomatoes?I made it with spinach, broccoli, and Parmesan, but felt the Parmesan was too overpowering. If only my kids would eat feta (they won’t) I would try that next time.

Ellis

Simple and great, but I still can't figure out why on earth I just cooked bacon in 2 tablespoons of butter.

Alexandra

Made this with leftover spaghetti with the sauce and meatballs. Added some mozzarella and shaved parmesan. Used 5 eggs in a 7" non-stick pan. Low temperature and lots of liquid as a result had to wait half an hour for it to be done. Started at 325 degrees finally raised it to 350 at the back of the oven for 10 minutes. WARNING: Using a lot of leftover sauce and/or a non-stick pan will take you much longer than 10 minutes. Did not come out dry at all, though. Have fun! It was delicious!

Linda/may 9/22

Did this w/leftover pesto pasta w/beans and potatoes. Added mushrooms, zucchini, onion, garlic and 2 strips of bacon which I sautéed first. Added about a cup of grated old cheddar. Delicious. Made a big amount in big cast iron skillet. enough for 2 meals.

Dman

Use more eggs - 6 isn’t enough

Alan

Made this recipe twice. Used chicken that we ground in a food processor this time, added gluten free lasagna. I would make if again, perhaps with fettuccine noodles. We love the zing of the sambal oolek.

bethy

I had this on the breakfast table within 15 minutes, not 40. This recipe is a keeper, and seems versatile and flexible. I'll remember the rule of thumb 350º × 10 minutes!

Sookie

Hi! I just made this and liked it, and it was so easy. I had no meat so use mushrooms sauteed in olive oil, butter and garlic and added it to egg mixture w/some thyme. It was very good. Will get some pancetta for this next time - that would be delightful.

Mackenzie

I used leftover lemon asparagus pasta to make this. Used bacon, sharp white cheddar and regular cheddar since that’s what I had. Served each piece over greek yogurt with one pc garlic grated in it and topped with arugula dressed with lemon juice and chives a la Alison Roman. It was perfect.

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Pasta Frittata Recipe (2024)

FAQs

Why add milk to frittata? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

How to make frittata Jamie Oliver? ›

Summer pisto frittata

Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

What is the frittata formula? ›

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

When making a frittata which ingredient should be pre cooked prior to adding it to the egg mixture? ›

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

How do you enhance leftover pasta? ›

Add a little olive oil, cheese, and sauce, then bake it again. As long as the pasta isn't dried out or soggy, it can be even tastier the second time around. Ricotta and mozzarella can bring leftover pasta back to life.

Can you warm pasta up after it's been cooked? ›

Lots of pasta dishes reheat great in a hot skillet or pan. But pasta without sauce (or undressed) that needs reheating can be placed in boiling water for 30-40 seconds. Just boil water in a large pot as you would if you were cooking pasta for the first time.

What can I do with refrigerated pasta? ›

The easiest way to enjoy leftover pasta is to toss it into cold dishes. Strand pasta, such as spaghetti or fettuccine, make great cold sesame noodles. Just puree some peanut butter, soy sauce, a nob of ginger, maybe a little garlic with some neutral flavored oil, such as organic canola, and toss with your noodles.

How do I know when my frittata is done? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

What kind of pan do you use for frittata? ›

Naturally nonstick: The nonstick surface of a cast iron skillet means that you can expect your frittata to easily release from the pan after cooking — a feat that can be trickier to pull off with a stainless steel skillet, as the eggs are more likely to stick to the bottom and sides of the pan.

How jiggly should a frittata be? ›

Embrace the jiggle

Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

How to make Jimmy Dean breakfast frittata? ›

ENJOY! From Frozen: Remove frittata(s) from wrapper and place on a baking pan. Bake at 350°F for 20-25 minutes or until hot.

How do you thicken a frittata? ›

When cooking a frittata, it's always a good idea to add dairy, specifically whole milk. Dairy isn't absolutely required to make a frittata, but if you want an ideal creamy consistency, you should add it. If milk isn't your style, you can even add yogurt to your frittata recipe to thicken it.

What is the main difference between a quiche and frittata? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

Does adding milk to eggs make it better? ›

The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria. When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope."

Why add cream to frittata? ›

This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream. As a rule of thumb, use 1/4 cup of dairy for every six eggs.

How do you keep frittata from getting watery? ›

Never use uncooked vegetables in a frittata

Therefore, if you add them to the mixture raw, you'll end up with a watery frittata with undercooked vegetables. That's precisely why leftover vegetables are traditionally used, so while you could use fresh vegetables, you'll need to sauté them beforehand.

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