Pasta Frittata
Fairly difficult

This is another one of Joe Talluto's favorites and is a great way to use up any leftover pasta.



Category: Cut Pasta


For 8 Person(s)

What you'll need:

3 cups Leftover cooked pasta in tomato sauce, any type
6 large Eggs
1/3 cup Freshly Grated Parmigiano or Romano Cheese
1/4 tsp. Salt
1/4 tsp. Freshly Ground Black Pepper
1/4 cup Mixture of chopped fresh herbs (Basil, Parsley, Oregano)
2 tbsp. Olive Oil

Pasta Frittata Directions

    1. In a small bowl, toss the cold pasta with the grated cheese.
    2. Crack the eggs into another bowl. Season with salt, black pepper, and chopped herbs.
    3. Heat the olive oil in an 8-inch non-stick skillet.
    4. Add the pasta/cheese mixture to the pan and allow it to cook for about 5 minutes allowing the pasta to become brown and crispy.
    5. Using a spatula, flip the noodles over in the skillet.
    6. Continue to cook for 2-3 minutes, allowing the other side to brown.
    7. Add the egg mixture to the pasta by pouring it into the skillet evenly.
    8. Over medium heat, allow the frittata to cook and set for about 8 minutes.
    9. If the top is slightly runny, you can flip the frittata over in the pan or finish cooking it in an oven, under a broiler.
    10. When the frittata is done, slice it into wedges and serve.

Share This Recipe