Pasta Frittata | How to Breathe New Life Into Leftovers

What can you do with leftover spaghetti that’s fast, tasty, and deeply satisfying?  Look no further, a pasta frittata is your answer!

This is my family’s favorite leftover spaghetti recipe. The real trick to giving this day-old dish new life is by adding fresh herbs, more cheese, and lots of freshly chopped garlic!

How to Make a Pasta Frittata

This recipe only takes about 15 minutes to make and serves 2 people but is easily doubled or tripled to serve a larger crowd. Use a non-stick pan or a well-seasoned cast iron skillet.

Ingredients

• 2 tablespoons butter, divided (or 2 tablespoons olive oil)
• 2 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 cup of cooked pasta
• 1 clove garlic, minced
• 1/2 cup shredded Italian cheese (parmesan and/or mozzarella cheese)
• 1/4 cup chopped fresh herbs, reserve 1 tablespoon for garnish (choose from basil, parsley, thyme, oregano)
• 2 tablespoons grated parmesan (optional)

Instructions

1. Melt butter in an oven-safe non-stick skillet and add the leftover pasta.
2. If the pasta is cold, warm it in the skillet until it’s loose. Then remove it and set it aside.
3. In a large bowl, whisk the eggs in a large bowl with the minced garlic, salt, pepper, cheese, fresh herbs, and pasta.
4. Melt the 2nd tablespoon of butter in the same skillet used to warm up the spaghetti.  When it’s hot, pour in the pasta-egg mixture and cook for 3 minutes over medium-high heat.
5. Top it with a little extra grated parmesan cheese and fresh herbs.
6. Finish cooking the top by either covering the skillet with a lid or placing the skillet in the oven on a low broil until the frittata is cooked through and golden brown on top, about 2 minutes.

NOTES: If using some optional fresh veggies, soften them first by giving them a quick sauté in the skillet before adding them to the pasta-egg mixture.

I LOVE a really strong garlic flavor in my frittata. If you do too, simply stir in the minced raw garlic into the egg mixture. To cut back on the garlic intensity without leaving it out, sauté it with any raw vegetables you might be adding, or use 1/2 teaspoon garlic powder instead.

The first time I had a pasta frittata it was for breakfast. This is still my favorite way to eat it. However, it makes for a fun lunch, snack, or easy dinner too!

Step-by-step pasta frittata in pictures

1.) Beat 2 to 3 eggs in a large bowl.

2.) Add cheese, salt & pepper, fresh herbs, garlic, and leftover pasta.

3.) Soften optional fresh veggies (bell peppers and red onion) in a hot skillet. Then stir them into the pasta-egg mixture.

4.) Pour the pasta-egg mixture into a hot buttered skillet. Let it cook uncovered for 4 to 5 minutes over medium-high heat.

5.) When the bottom is golden brown, cook the top of the frittata by lowering the heat and covering the skillet with a lid or place the skillet (uncovered) under the broiler for 1 to 2 minutes. Then slide it on a plate to cut and serve!

Pasta Frittata Variations

Not only is this pasta frittata great with just pasta, eggs, herbs, and cheese, but it’s also a great place for leftover veggies too. 

Got broccoli?  Throw it in!  Got peas, carrots, and some cauliflower from last night’s side dishes?  Invite them to the party! 

Got a little salad?… well… ok, that might be stretching it a bit.  But you get the idea.

Can I use a different pasta than spaghetti?

Yes! Any pasta will work.

The pasta can even be sauced up! Alfredo, carbonara, bolognese, marinara sauce, and any meat sauce or spaghetti sauce work beautifully. Yes, even spaghetti and meatballs make a fabulous pasta frittata!

Alternate Technique

Instead of finishing the frittata in the broiler, rally your courage, and flip it in the skillet at the stove.

How to Flip a Frittata

Follow these simple steps and will a little practice, you will be a flipping pro!

1. Make sure the frittata is thoroughly cooked and golden brown on the bottom. It should also be mostly cooked through the middle as well.
2. Take a dinner knife (rounded top) or spatula and run it around the edge to make sure the frittata is completely loosened from the skillet.
3. Give the pan a little shake. The frittata should shuffle around. If not, use a spatula to run underneath it.
4. With your whole arm make a smooth circular movement away from you with a small flick of your wrist at the end of the motion. Be confident and commit!
5. Practice. If the frittata doesn’t make it all the way back into the pan, use the spatula to ease it back in.
6. Cook the frittata for 3 minutes or until the underside is golden brown and delicious.

Dinners that make great leftovers for frittatas

This is a real gem of a recipe that can really help you out when you need inspiration. Here are some easy and tasty ideas that make for great leftovers you can use in your frittata with or without pasta.

Pork or Chicken with Salsa Verde

Braised Asparagus with tomatoes

Venetian Pasta with Shrimp and Scallops

Homemade Pasta