I’ve never been a big frittata person. I’m not exactly sure why, especially since I definitely enjoy other savory egg dishes. But then I was introduced to the concept of a pasta frittata. And it completely changed my way of thinking. Cooked pasta is combined with other classic frittata components and then baked until set. The end result is creamy yet chewy, and the top gets just a slight bit of crunch from all the protruding ends of the pasta. It’s versatile, easy and fun.
For today’s version, we’re giving the frittata a Mediterranean flare, with add-ins like sun-dried tomatoes, feta, spinach and fresh basil. But the real beauty of the pasta frittata is that it is endlessly customizable. You can use any leftover veggies (or cheese!) that you have on hand, making it a fantastic clean out the fridge kind of meal. The same goes for the pasta. It’s a great way to put leftovers from another recipe to use – any shape of pasta will work, just be sure to stick to the three cup amount.
Now, a few simple tips for making a pasta frittata. While you can customize with whatever add-ins you would like, try not to overload the recipe and add anything and everything. This will help ensure that the frittata holds together and cooks correctly.
Also, right before you add the egg/veggie mixture to the hot skillet, give it a quick stir. Then, after you pour the mixture in, smooth out the top with a wooden spoon or spatula. Both of these steps help to make sure that the add-ins and the pasta are evenly distributed throughout the finished product.
An easy and customizable pasta frittata filled with spinach, sun-dried tomatoes and feta. Adapted from Martha Stewart’s Penne Frittata with Basil and Ricotta.
- 2 tablespoons olive oil, divided
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped fresh baby spinach leaves
- 6 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup sun-dried tomatoes, patted dry and chopped
- 1/4 cup crumbled feta cheese
- 3 cups cooked penne pasta
- 1/4 cup chopped fresh basil
- Preheat the oven to 400ºF.
- Add 1 tablespoon of the olive oil to a 12-inch nonstick ovenproof skillet set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender and starting to brown. Stir in the garlic and cook for 30 seconds, until fragrant. Add the spinach to the skillet and cook until wilted. Remove from the heat and let cool for about 5 minutes.
- In a medium bowl, whisk together the eggs, milk, salt and red pepper flakes. Add in the tomatoes, feta, pasta, basil and the cooled veggie mixture. Stir to combine.
- Set the same skillet back over medium heat and add in the remaining 1 tablespoon olive oil. Once heated, swirl the pan to coat the bottom and sides of the skillet. Pour in the egg mixture and cook for about 2 minutes, until the edges are just starting to set. Transfer the skillet to the oven and cook for about 10 to 12 minutes, until the frittata is set. Let stand for at least 5 minutes before slicing. Serve warm or at room temperature.
About 7 ounces of dry penne pasta will yield the 3 cups once cooked.