Frittata Basic Pasta and Cheese
Transform your leftover pasta into a comforting and easy-to-make dish with this Frittata Basic Pasta and Cheese recipe—a satisfying one-pan meal perfect for any time of the day. Combining golden, oven-baked eggs with tender strands of cooked pasta and a luscious blend of cheddar, mozzarella, and Parmesan, this frittata strikes the ideal balance of creamy and cheesy deliciousness. The recipe is seasoned simply with a dash of salt and pepper, while butter and olive oil lend richness to every bite. Ready in just 30 minutes, this crowd-pleaser is versatile enough for breakfast, lunch, or dinner and pairs beautifully with a crisp side salad or fresh herbs for a light, flavorful garnish. Packed with keywords like "easy pasta frittata," "cheesy egg skillet," and "quick frittata recipe," this is a go-to dish that turns humble pantry ingredients into something extraordinary.
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Recipe Information
Ingredients
- 2 cups Cooked pasta (spaghetti, penne, or any type)
- 6 large Eggs
- 0.25 cups Milk
- 1 cup Shredded cheese (cheddar, mozzarella, or a mix)
- 0.25 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Butter
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat a medium-sized oven-safe nonstick skillet over medium heat. Add the butter and olive oil, and swirl until melted and the skillet is well coated.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Stir in the cooked pasta, shredded cheese, and half the Parmesan cheese into the egg mixture until evenly distributed.
Pour the mixture into the skillet, spreading it out evenly. Cook on the stovetop over medium heat for about 5-7 minutes, until the edges start to set but the center remains slightly runny.
Sprinkle the remaining Parmesan cheese on top of the frittata and transfer the skillet to the preheated oven.
Bake for 10-12 minutes, or until the frittata is fully set and golden on top. Check for doneness by inserting a knife into the center – it should come out clean.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Serve warm, garnished with additional grated Parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.6 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1084 mg | 83% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
