Pasta Frittata
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound spaghetti, linguine, fettuccine or other long pasta (or about ½ pound cooked pasta)
- Salt and pepper to taste
- 4tablespoons butter or extra virgin olive oil
- ¼cup minced pancetta, bacon or prosciutto, optional
- 6eggs
- 1cup fresh grated Parmesan cheese
Nutritional analysis per serving (6 servings)
329 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 435 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Step 2
Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- Step 3
In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Private Notes
Comments
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!
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!!
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.
It takes about 3-4 minutes on the bottom with the pan on the stove. Flip it to check it - you don't want the bottom of it done too much. I flip it and cook the other side right in the pan, too, for about 4 minutes and all is well. It's easy to check and keep cooking if necessary. It seems that cooking it in the over might continue cooking the side on the bottom of pan.
Great idea for a lunch, looks beautiful but as written, tasteless. Add garlic, various herbs or veggies and some blue cheese or a combination of cheeses… just use this as a base.
Exactly what I was looking for! I've been craving frittata and didn't have potatoes so was looking for a version with pasta... used 4 duck eggs, mushrooms instead of meat & followed the advice of some comments and included caramelized onions, sun-dried tomatoes and peas. I added the egg noodle mixture on top of the onions & mushrooms. Finished it under the broiler, flipped it out onto a plate... it looked fantastic with the browned mushrooms resembling an upside down cake. Will make again!