Pasta Frittata


Pasta Frittata

Left over pasta - no problem. Pasta Frittata is a simple and versatile way to use up that extra cooked pasta and other left overs in your fridge. Go ahead, use your imagination, have fun and create your own frittata.

Course Breakfast, Lunch, Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 4 slices bacon cooked and chopped
  • 6 large eggs (or 5 eggs plus 1/4 cup heavy cream)
  • salt and pepper to taste
  • 1/4 cup marinara sauce (or other pasta sauce)
  • 4 ounces cooked pasta spaghetti or linguine
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • chopped cilantro for garnish


  1. Preheat oven to 350° F. Cook the bacon in an oven proof pan, chop and set aside. Reserve about 1 tbsp. of bacon fat in the pan and discard the rest. Beat the eggs together in a large mixing bowl along with salt and pepper.

  2. In a second mixing combine the cooked pasta with the sauce. Note: if you are using penne or ziti, it's a good idea to chop it up a little before combining with the sauce.

  3. Add the pasta and grated cheeses to the egg mixture and toss to coat.

  4. Heat the pan the medium. Add the frittata mixture and cook for 2 or 3 minutes or until bottom and sides begin to set. Transfer the pan to preheated oven and bake for 10 to 12 minutes until top is set.

  5. Remove the frittata from the oven, slice and garnish with some chopped cilantro. Can be served hot or room temperature.

Recipe Notes

Did you know: The Italian word frittata derives from friggere and roughly means "fried". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato.  Like I mentioned earlier, use your imagination and create your own unique pasta frittata.

Let me know what you came up with for your creation.



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