Breakfast and Brunch, Meat and Poultry, Pasta, Pizza, Risotto

Frittata di Pasta

Loreto March 27, 2018

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Frittata di Pasta, just when you thought the only way to utilize leftover pasta is to just warm it up. Look again, yes, a frittata with pasta in it. The softness and flavors of the eggs and cheese just wrap itself around the fettuccine letting a few strands free to get all crispy and tasty. This is a perfect Easter brunch dish, that is not a stranger in Italy and a great inspiration for those that love Italian food and cooking!

Frittata di Pasta

Frittata di Pasta is a delicious dish that can be one of many coming this Easter brunch. In Italy, Frittata di Pasta is also the perfect picnic food for those outdoor gatherings done on Easter Monday (Pasquetta). Leftover pasta? Here’s a great way to use that up!



Frittata has always been a favorite of mine. Had I ever had one with pasta in it and I would have to say no. It wasn’t until Nicoletta who is still in Rome, Italy, told me about this dish that totally intrigued me. It was not only the flavors and presentation of this dish that intrigued me but the story about it involving Easter. In Italy Easter, Pasqua, is a huge celebration and a reflective time. It is at the end of this weekend celebration and intensive cooking, that Italians take a day off, pack up a picnic and head to the outdoors to enjoy the landscape whether it is a park, mountain, countryside, vineyard or beach. Italians celebrate the Monday after Easter and call it Pasquetta (Little Easter), where they enjoy the outdoors with a wonderful picnic setting hosting the leftovers of the Easter weekend. Things such as hard boiled eggs, Italian cold cuts, and cheese, pizza rustica, greens, bread, and of course a nice cold frittata. Eggs are always the main focus of the Easter festivities and in good true Italian form we have stuck to our culture and tradition creating this wonderful and delicious Frittata di Pasta to enjoy in the wonderfully fresh outdoors with family and friends, or simply as part of a delicious brunch table if the outdoors are still unwelcoming.

It just so happened that I had some mushroom Ita;ian sausage fettuccine leftover, and my mind was going through all the flavors in the pasta dish and what deliciousness it will bring to a frittata, I could not wait to get it together and get my fork ready to sample.

Frittata di Pasta

The flavors of the mushrooms, truffle oil, melted cheese, and those morsels of succulent sausage are pure heaven to our taste buds, and when your mouth and teeth get a touch of those crispy cheesy edgy bits, a feeling of a smile starts to develop into a cat-like grin.

Enough talking it is time to get this Frittata di Pasta together!

The prep is quite easy, break up the mozzarella, beat up some good quality free-range chicken eggs remembering happy chickens lay tasty eggs, and of course grating up a good Parmigiano Reggiano. The pasta goes into the beaten eggs along with the Parmigiano and fresh mozzarella. I used a fior di latte meaning in English ‘milk flower’. It has such a creaminess and sweetness to it and when it melts, wow! You mix up this plethora of ingredients and heat up some e.v.o. oil in a nonstick pan and in it goes. I use a spatula to lift the edge to see how cooked the bottom is, when the color looks a nice light golden brown it is time for the “Frittata Flip”. One thing I would mention is to keep the heat low so that the frittata won’t burn, So the flip involves a plate that fits right into the pan. One hand on the plate keeping the pressure up while the other on the handle turns the pan upside down, The frittata rests in the plate only to be slid back into the pan for the final cooking. That is it easy breezy, lol. Remember, walk through the fear.

Frittata di Pasta

Look at the color on this Frittata di Pasta. Beautiful golden strands and that pasta curled and nestled in the folds of the egg. Doesn’t that just make your mouth water?

Frittata di Pasta

I love the taste of this frittata. The crispy bits of pasta and mushrooms on the edges so buttery and delicious. The interior fluffy and pockets of that melted mozzarella so milky, creamy and rich. The Parmigiano adds a nice acidic pungency to the mix which pairs so well with these beautifully decadent eggs, and the sausage adds a nice robust and juicy element. I also taste the herb notes of the pasta and the panna (cream), this is absolutely delicious and scrumptious. Easter weekend is upon us and with it plenty of food, family, and friends. Let’s adopt the Pasquetta tradition and hed for the hills with a picnic basket full of tasty things including this Frittata di Pasta!

Frittata di Pasta a great way to use leftover pasta

From Nicoletta and I at SugarLoveSpices,
Wishing you all a wonderful and Happy Easter!

Frittata di Pasta

Frittata di Pasta

Frittata di Pasta

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Appetizers, Brunch
  • Method: Sauteing
  • Cuisine: Mediterranean


Frittata di Pasta, just when you thought the only way to utilize leftover pasta is to just warm it up. Look again, yes, a frittata with pasta in it. The softness and flavors of the eggs and cheese just wrap itself around the fettucine letting a few strands free to get all crispy and tasty. This is a perfect Easter dish that is not a stranger in Italy and a great inspiration for those that love Italian food and cooking!


  • 4 cups leftover pasta (I used mushroom fettuccine with truffle oil, white wine, thyme, and chili flakes)
  • 2 Tbsp extra virgin olive oil
  • 250 g fior di latte fresh mozzarella, cut into small pieces
  • 1 cup grated Parmigiano Reggiano
  • 5 organic free-range chicken eggs
  • 1 Tbsp fresh chopped parsley
  • salt and pepper to taste


  1. Place eggs into a large bowl.
  2. Toss in grated Parmigiano, season with salt and pepper, and whisk.
  3. Throw in leftover pasta and slowly fold until pasta is evenly distributed with the egg mixture, then evenly distribute the morsels of fresh mozzarella into the mixture.
  4. In a medium saute pan drizzle in olive oil and bring to a medium heat. Pour in pasta and egg mixture and move the pan around to evenly distribute the mixture in the pan. Cook for about 5 minutes.
  5. With a spatula lift up the outer edge to check if the bottom is a light golden color. Take a plate that fits into the pan just right, and using one hand on the handle and one putting pressure on the plate, flip the frittata upside down into the plate, then slide it back into the pan and continue cooking for another 8-10 minutes or until you check the edge with the spatula to see if it is done.
  6. Place a clean plate onto the frittata and flip the frittata again placing it on the plate.
  7. Cut into wedges. Serve with a tossed tomato salad and crostini (toasted bread).
  8. Enjoy!


  1. You can use any leftover pasta you have for this recipe, with a preference for long pasta. The typical Italian Frittata di Pasta is with spaghetti.
  2. Also, you can use your favorite cheese.
  3. If you are fearful of the frittata flip you can finish it in the oven.
  4. The fettuccine was done with a sauteed combination of onions, garlic, Italian sausage, mushrooms, a bit of white wine, thyme, olive oil, and a few drops of white truffle oil, and of course salt and black pepper.
  5. The tomato salad is tossed with olive oil, balsamic vinegar, minced garlic, fresh chopped basil, salt and pepper.
  6. For the crostini use a nice rustic bread toast it in the oven with a drizzle of evo oil


Frittata di Pasta

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  • Avatar
    Reply Margaret@Kitchen Frau March 27, 2018 at 11:49 am

    I love frittatas! My kids would have loved this when they were younger, too – they went crazy for anything with noodles in it (and still would love it now, too). I used to just scramble leftover noodles with eggs, but this sounds so much better. I bet the mushroom pasta added fantastic flavour! What a great way to use up leftover pasta

    • Loreto
      Reply Loreto March 27, 2018 at 12:18 pm

      Hi Margaret, I am with you on Frittatas they are a wonderful Italian go to recipe that is so easy to make and options are endless. But I have to tell you being my first time having it with pasta in it, I was blown away at the magnificent flavors and textures that it brought to the table. The mushrooms and those tasy herby sausages along with that fresh mozzarella all melted in pockets between the folds of the eggs, not to mention crispy pasta edges, was delightfully heaven sent!
      Thank you so much Margaret for checking out this recipe and leaving such a wonderful comment.
      Have a great week!

  • Avatar
    Reply Gloria March 18, 2019 at 7:14 pm

    Pasta, pizza and eggs…I’m in. I think I could actually eat this ALL day long. WOW! I am printing this out right now. Next time I am hosting a brunch, the guests are in for a REAL delicious treat!!

    • Loreto
      Reply Loreto March 19, 2019 at 1:40 pm

      Thank you Gloria. I would love to see the look on their faces when they see this dish, pasta, frittata, but wait and see when they taste it, lol. so so good, scrumptious and all that!
      Have fun in the kitchen!
      Ciao, Loreto

  • Avatar
    Reply Elaine Benoit March 19, 2019 at 6:30 am

    I love frittatas!! I feel like I’m always saying this but this reminds me of something my grandmother made! I love how easy and delicious it looks and I simply must try this asap.

    • Loreto
      Reply Loreto March 19, 2019 at 1:38 pm

      It’s okay we are always saying that too. Grandmas in our era did a lot of cooking! Yes this dish would bring those memories to the forefront… I love that this dish is so heart warming and damn delicious!
      Happy cooking!

  • Avatar
    Reply Pam Greer March 19, 2019 at 7:22 am

    That color is gorgeous!! I love that Monday tradition in Italy! I wish we had something like that in the US!

    • Loreto
      Reply Loreto March 19, 2019 at 1:37 pm

      Thank you. I know Italy sure knows how to celebrate things. I don’t think there is a week without a day that you would celebrate something. Truly amazing culture right! As for this Frittata so so good you gotta try it!

  • Avatar
    Reply Carrie | Clean Eating Kitchen March 19, 2019 at 8:24 am

    This is such an awesome idea! I love frittata, but never thought of adding pasta to it! Can’t wait to try this out!

    • Loreto
      Reply Loreto March 19, 2019 at 1:35 pm

      We can’t wait for you to try it. It is a favorite of ours and soon to be a favorite of yours. ait till you get a load of that crispy past in the egg, yummy. Thank you!
      Have a great day!

  • Avatar
    Reply Danielle Wolter March 19, 2019 at 11:58 am

    what a great way to use leftover pasta! so creative. i always make too much pasta, so this is going to be perfect.

    • Loreto
      Reply Loreto March 19, 2019 at 1:32 pm

      So glad you liked it. I love how frying it makes it so crispy on the edges and bottom, and the middle and interior so starchy and velvety egg soft. YUM! Thanks for checking it out and commenting!
      Happy cooking!

  • Avatar
    Reply Anne Lawton March 20, 2019 at 7:08 pm

    I never know what to do with leftover pasta, and this is such a great idea !

    • Loreto
      Reply Loreto March 20, 2019 at 9:37 pm

      Thank you, can’t wait for you to try this, I think you are going to love it and the days of wondering about what do do with that leftover pasta besides warming it up is over!
      Have fun cooking!

  • Avatar
    Reply Aleta March 20, 2019 at 9:31 pm

    What an excellent idea! I would have never thought to use up pasta for breakfast… this frittata looks delicious!

    • Loreto
      Reply Loreto March 20, 2019 at 9:35 pm

      Hi Aleta, Yes it is a great way to use up left over spaghetti. You are so right wonderful breakfast or brunch dish bit in Italy we have it for a Sunday lunch or a weekday supper. I love how the pasta crisps on the bottom and edges and that egg stays so moist and delicious!
      Thanks for stopping by!
      Happy cooking!

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