Pasta Frittata

A lovely comfort food you can enjoy for breakfast, lunch or dinner. We’re making ours with leftover aglio olio which we’ll show you how to make OR you can use another favourite cooked pasta.

Pasta Frittata

A lovely comfort food you can enjoy for breakfast, lunch or dinner. We’re making ours with leftover aglio e olio which we’ll show you how to make OR you can use another favourite cooked pasta

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Pasta Frittata

Prep Time

10 min

Total Time

35 min

Serves

4 people

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Ingredients

Aglio Olio:

500g / 1lb spaghetti

⅓ cup olive oil

4 cloves garlic, minced

¼ tsp dried chili flakes

¾ cup Parmesan cheese at the end

Garnish with fresh parsley

Pasta Frittata:

2 tbsp extra virgin olive oil, divided

1/2 lb cooked pasta (about 2 packed cups cooked pasta)

4 eggs

½ tsp kosher or coarse salt

¼ tsp ground pepper

½ cup shredded parmesan cheese

Instructions

Make the spaghetti aglio olio first. NOTE: or use about 2 cups leftover cooked pasta that is already coated in sauce like tomato or pesto sauce. Skip to Step 5 if you already have leftover cooked pasta.
Put a large pot of water on the stove and bring to a boil. Cook the spaghetti noodles until al dente and reserve 2 cups of cooking water before straining the noodles.
Add ⅓ cup extra virgin olive oil to a skillet. Add the garlic and chili flakes and cook for 2-3 minutes, until the garlic just begins to bubble. Be careful here, you don’t want the garlic to burn, you’re just infusing the oil.
Add the noodles and toss. Then add ½ cup cooking liquid and cook for about 2-4 minutes until the sauce has thickened. If the pasta is too dry add another ½ cup cooking liquid.
Finish the dish with parmesan cheese and with a sprinkle of fresh parsley.
Now that you’ve made a spaghetti aglio olio enjoy a portion for dinner then use the leftovers for the pasta frittata! Set aside about 2 cups of the spaghetti aglio olio.
Pre-heat oven to 400F.
Whisk eggs, parmesan cheese, salt and pepper and set aside.
In a 8-10 inch oven-proof skillet (cast iron works well), warm 1 tbsp olive oil over medium heat and add the leftover pasta. Cook for about 2-3 minutes, just to warm the pasta and separate the noodles. Evenly spread out the noodles in the pan.
Turn the heat to medium heat and pour in the egg mixture, making sure it reaches all parts of the pan (you may have to lift the pan up and move it back/forth to spread the eggs evenly).
Cook over medium heat until the edges start to set, about 4-5 minutes.
Then, transfer the skillet to the middle rack of the oven and cook for 5 minutes, or until firm.
Carefully flip the frittata onto a large plate, then slide it back into the pan. Return the pan to the oven and cook for another 5 minutes or until crisp.
Cool in the pan for 5-10 minutes, cut into slices and serve.
Pairs well with a simple mixed greens salad.

TIPS

While pasta frittata is delicious hot, it can be even more delicious served at room temperature or about half an hour to an hour after coming out of the oven.