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