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.
Song of the day: "Sorridere Sempre" by Renato Zero.
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.
Ingredients
It just so happened that I had some spaghetti in a simple tomato basil sauce leftover. All in all, very few ingredients:
- pasta
- eggs
- Parmigiano
- 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?
Let's taste!
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!
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Frittata di Pasta
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.
- Total Time: 20 minutes
- Yield: serves 4-6 1x
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.
Margaret@Kitchen Frau says
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
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!
Cheers!
Loreto
Gloria says
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!!
★★★★★
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
Elaine Benoit says
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.
★★★★★
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!
Loreto
Pam Greer says
That color is gorgeous!! I love that Monday tradition in Italy! I wish we had something like that in the US!
★★★★★
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!
Cheers!
Loreto
Carrie | Clean Eating Kitchen says
This is such an awesome idea! I love frittata, but never thought of adding pasta to it! Can't wait to try this out!
★★★★★
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!
Loreto
Danielle Wolter says
what a great way to use leftover pasta! so creative. i always make too much pasta, so this is going to be perfect.
★★★★★
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!
Cheers!
Loreto
Anne Lawton says
I never know what to do with leftover pasta, and this is such a great idea !
★★★★★
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!
loreto
Aleta says
What an excellent idea! I would have never thought to use up pasta for breakfast... this frittata looks delicious!
★★★★★
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!
Loreto
Veronika's Kitchen says
I can have pasta any day of the week and I always have some leftovers! So, I love your idea to make frittata with it! Saving this recipe!
★★★★★
Thanks Veronica, You are going to love this one if your a pasta lover. I used to fry leftover pasta in a pan to get it crispy, however add the eggs and you kick up these ingredients quite a few notches!
Have fun cooking!
Ciao
Loreto
Kathryn says
I love frittatas! This sounds like a great way to use up pasta leftovers and put a unique twist on the frittata at the same time!
Thank you Kathryn, yes a perfect way to use up that leftover pasta. This is really popular in Italy. Who would of thought of putting eggs and pasta together in a pan, only the Italians, lol.
Happy cooking!
Loreto
Kelly Anthony says
What a fun way to eat pasta! And I love frittata so I can only imagine how much better they'll be with pasta inside 😉 Ha!
★★★★★
Thank you Kelly. It is true. The combination of the fluffy egg and that crispy pasta on the bottom and edges is truly a mouth watering experience! I hope you get to try iyt!
Cheers,
Loreto
Daniela says
Love a good frittata recipe and never made one with pasta before! Thanks so much for sharing :).
Loreto Nardelli says
Your welcome Daiela, it is such an interesting combination that has amazing texture and flavor. Give it a try!
Cheers!
Jo says
Two of my favorite things in one dish, YUMMM! Pasta and frittata together, who would have thought. This is totally new to me and i'm so trying it soon.
★★★★★
Thank you, So excited for you to try this! So glad you checked out this Frittata di Pasta!
Have a wonderful time cooking!
Cheers!
Loreto