Frittata di Pasta. If you want to repurpose leftover pasta, you can fry it up in a pan or make a frittata with pasta in it. A classic, in Italy, it is mostly done with leftover spaghetti, but any of your favorite pasta shapes will do. The softness and flavors of the eggs and Parmigiano cheese just wrap around the spaghetti letting a few strands free to get all crispy. This is also a perfect Easter brunch dish, or to bring to an outdoor picnic.
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 outdoor gatherings, including the ones done on Easter Monday (Pasquetta). Leftover pasta? Here's a great way to use that up!
Frittata di pasta
As a matter of fact, frittata has always been a favorite of mine. A classic, in Italy, it is mostly done with leftover spaghetti, but other pasta shapes will work, too.
Easter in Italy
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 di Pasqua (cheese bread), 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 spaghetti in a simple tomato basil sauce leftover. All in all, very few ingredients:
- salt and pepper to taste for the eggs
- evo oil for the pan
How to make Frittata di Pasta
The prep is quite easy, here is how it is done:
- Beat up some free-range eggs remembering happy chickens lay tasty eggs, and of course grate up some good Parmigiano Reggiano.
- Add the grated Parmigiano to the eggs and a nice bit of fresh cracked pepper. Whisk away!
- Add the leftover pasta into the beaten egg and cheese mixture, and with a fork mix the mixture into the pasta until it is well incorporated with the pasta.
The famous frittata flip
Most people who are not familiar with frittatas, think it is baked in the oven, actually, most of the times, it is not. This is the way to do it:
- Heat up some e.v.o. oil in a nonstick pan and in goes the eggs coated pasta.
- 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.
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?
I could not wait to get my fork ready to sample. I love the taste of this frittata di pasta. The edges and top are crispy and the interior fluffy and rich. The Parmigiano adds a nice acidic pungency to the mix which pairs so well with the pasta and eggs.
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!
From Nicoletta and I at SugarLoveSpices, wishing you all a wonderful Pasqua, and Happy Easter!Print
- 200 g leftover pasta
- 4 organic free-range eggs
- 100 g grated Parmigiano Reggiano
- salt and pepper to taste
- 2 Tbsp evo oil for the pan
- Crack eggs into a large bowl, season with salt and pepper, beat this with a fork.
- Toss in grated Parmigiano, and whisk until well blended.
- Throw leftover pasta into the bowl, and slowly fold until pasta is well coated with the egg mixture.
- In a medium sauté pan drizzle in olive oil and bring to a medium heat. Pour in pasta and egg mixture and move the pan around and also use your fork to evenly distribute the mixture in the pan. Cook for about 4-5 minutes.
- Use a spatula lift up the outer edge to check if the bottom is a light golden color. Take a plate that fits tightly into the pan.
- 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 4-5 minutes or until you check the edge with the spatula to see if it is crispy and golden brown.
- Place a clean plate onto the frittata and flip the frittata again placing it on the plate.
- Cut into wedges and serve.
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.
Also, you can use your favorite cheese. Mix Parmigiano and Pecorino, or add a melty cheese like fresh mozzarella, or Fontina.
If you are fearful of the frittata flip, you can finish it in the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, brunch
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Frittata di pasta, Italian brunch, egg recipe, leftover meal ideas, Easter recipe, Parmigiano, cucina Italiana, egg lover!
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.