Pasta and Vegetable Frittatas
Turn breakfast or brunch into a flavorful, nutrient-packed treat with these easy Pasta and Vegetable Frittatas! Perfectly portioned in a muffin tin, this recipe combines tender cooked pasta, sautéed zucchini, cherry tomatoes, and baby spinach with a savory blend of eggs, milk, Parmesan, and mozzarella cheese. Infused with garlic and dried Italian herbs, these mini frittatas deliver a delightful medley of textures and flavors in every bite. Ready in just 40 minutes, they’re an excellent make-ahead option for busy mornings or meal prepping, with the added benefit of being versatile—enjoy them warm, at room temperature, or even as a grab-and-go snack. Whether you're aiming to reduce food waste or simply seeking a creative twist on frittatas, this dish is a comforting, protein-rich option that’s sure to impress the entire family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cooked pasta (penne or fusilli)
- 6 large eggs
- 0.25 cup milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- 1 small zucchini, finely diced
- 1 cup baby spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried Italian herbs
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes until softened. Stir in the chopped spinach and cook for another minute until wilted. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, black pepper, and dried Italian herbs.
Fold in the cooked pasta, sautéed vegetables, and shredded mozzarella cheese, mixing until evenly combined.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittatas are puffed and lightly golden on top.
Remove from the oven and allow the frittatas to cool in the muffin tin for 5 minutes. Then, carefully run a knife around the edges and gently remove them.
Serve warm or at room temperature. These frittatas can also be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1231 mg | 95% | |
| Iron | 12.6 mg | 70% | |
| 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.
