• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Mediterranean Pasta Frittata

    Published: Apr 11, 2016 · by Nicole · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Mediterranean Pasta Frittata

    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.

    Mediterranean Pasta Frittata

    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.

    Recipe

    Mediterranean Pasta Frittata

    Mediterranean Pasta Frittata

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Mediterranean Pasta Frittata, pasta frittata
    Servings: 6 servings
    Calories: 224kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tablespoons olive oil divided
    • 1 small red onion chopped
    • 2 cloves garlic minced
    • 2 cups chopped fresh baby spinach leaves
    • 6 large eggs
    • ½ cup whole milk
    • ¼ teaspoon salt or to taste
    • ¼ teaspoon crushed red pepper flakes or to taste
    • ¼ cup sun-dried tomatoes patted dry and chopped
    • ¼ cup crumbled feta cheese
    • 3 cups cooked penne pasta
    • ¼ cup chopped fresh basil
    US Customary - Metric

    Instructions

    • 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.

    Notes

    About 7 ounces of dry penne pasta will yield the 3 cups once cooked.

    Nutrition

    Calories: 224kcalCarbohydrates: 20gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 171mgSodium: 260mgPotassium: 358mgFiber: 2gSugar: 4gVitamin A: 1353IUVitamin C: 6mgCalcium: 105mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Parsley-Ginger Lemonade from The Power Greens Cookbook
    13 Famous Vegetarian Celebrities »

    Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes frittata

    Reader Interactions

    Comments

    1. marta says

      March 19, 2017 at 2:02 pm

      Hi Ashley. I would like to have a vegan version of this. I tried aquafaba for eggs, and soja milk instead of milk but it didn´t hold together as a cake-like.

      Reply
      • Ashley Jennings says

        March 23, 2017 at 1:53 pm

        Hey Marta! Hmm it's tough to say since I haven't tested it myself as a vegan dish! I'm wondering if tofu could work as it does in this recipe: https://ohmyveggies.com/tofu-frittata-with-spinach-and-peppers/

        Reply
    2. Cassandra says

      March 01, 2018 at 12:48 pm

      3 stars
      I thought this was just okay, however, my husband scarfed it down. Not something I would make a again, but had an interesting mix of flavours.

      Reply
      • Katie Trant says

        March 02, 2018 at 8:43 am

        Glad at least that your husband enjoyed it!

        Reply
    3 from 1 vote

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    1.3K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.