Olive Garden Pasta Frittata
Transform your breakfast or brunch game with this indulgent Olive Garden Pasta Frittata, a creative fusion of classic Italian flavors and hearty comfort food. This savory frittata combines tender cooked pasta, creamy eggs, and melty mozzarella and parmesan cheeses for a rich, satisfying dish. Packed with vibrant vegetables like spinach, bell peppers, and onions, plus optional crumbled Italian sausage for added protein, it’s a versatile recipe perfect for family meals or entertaining. Baked to golden perfection in a skillet, this frittata boasts a fluffy texture with crispy edges, ideal for slicing into shareable wedges. Quick to prepare and ready in just 45 minutes, this dish is a delicious way to repurpose leftover pasta while delivering a restaurant-worthy meal. Serve it warm with a side salad or crusty bread, and enjoy a comforting, flavor-packed dish that’s sure to impress. Keywords: Olive Garden Pasta Frittata, Italian-inspired frittata, baked pasta frittata, leftover pasta recipe.
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Recipe Information
Ingredients
- 2 cups Cooked pasta (spaghetti or fettuccine)
- 6 Eggs
- 0.5 cups Heavy cream
- 0.5 cups Shredded parmesan cheese
- 0.5 cups Shredded mozzarella cheese
- 0.5 cups Cooked crumbled Italian sausage (optional)
- 0.5 cups Chopped spinach (fresh or frozen, thawed and drained)
- 0.25 cups Diced bell peppers
- 0.25 cups Diced onions
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Italian seasoning
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, parmesan cheese, mozzarella cheese, salt, black pepper, and Italian seasoning until well combined.
Add the cooked pasta, spinach, bell peppers, onions, and cooked sausage (if using) to the egg mixture. Stir until evenly combined.
Heat the olive oil in a 10-inch oven-safe skillet (cast iron or similar) over medium heat. Ensure the entire skillet surface is well-coated with oil.
Pour the pasta and egg mixture into the skillet. Spread it evenly with a spatula to ensure consistent thickness.
Cook the frittata on the stovetop for 5-7 minutes, or until the edges begin to set and pull away from the sides of the skillet.
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is firm and fully set in the center.
Remove the frittata from the oven and allow it to cool for 5 minutes.
Use a spatula to loosen the edges and transfer the frittata to a plate or cutting board.
Slice into wedges and serve warm. Garnish with extra parmesan cheese or fresh parsley if desired.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1400 mg | 466% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 7.5 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1234 mg | 95% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1776 mg | 38% | |
*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.
