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 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.
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.
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 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!
From Nicoletta and I at SugarLoveSpices,
Wishing you all a wonderful and Happy Easter!
- 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
- Place eggs into a large bowl.
- Toss in grated Parmigiano, season with salt and pepper, and whisk.
- 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.
- 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.
- 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.
- Place a clean plate onto the frittata and flip the frittata again placing it on the plate.
- Cut into wedges. Serve with a tossed tomato salad and crostini (toasted bread).
- 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.
- If you are fearful of the frittata flip you can finish it in the oven.
- 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.
- The tomato salad is tossed with olive oil, balsamic vinegar, minced garlic, fresh chopped basil, salt and pepper.
- For the crostini use a nice rustic bread toast it in the oven with a drizzle of evo oil
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers, Brunch
- Method: Sauteing
- Cuisine: Mediterranean
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.