Pasta Frittata
Transform your leftover pasta into a show-stopping dish with this irresistibly flavorful Pasta Frittata! Perfect for brunch, lunch, or a quick weeknight dinner, this Italian-inspired recipe combines the comfort of tender pasta with the richness of eggs, a medley of colorful vegetables, and two types of cheese—sharp parmesan and gooey mozzarella. Sautéed garlic, onion, and bell pepper add depth of flavor, while a hint of red chili flakes gives an optional spicy kick. Cooked stovetop and finished under the broiler for a beautifully golden, cheesy crust, this frittata is as easy to make as it is impressive to serve. Garnished with fresh parsley, it’s delicious whether served warm or at room temperature—ideal for sharing with friends or enjoying as leftovers. Quick, versatile, and satisfying, this recipe is a surefire way to turn pantry staples into a gourmet meal!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 250 grams cooked pasta (spaghetti, penne, or fusilli)
- 6 large eggs
- 50 grams parmesan cheese (grated)
- 100 grams mozzarella cheese (shredded)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 medium bell pepper (diced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
Instructions
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the diced bell pepper and cook for another 2-3 minutes until softened.
Add the cooked pasta to the skillet and toss to combine with the vegetables. Spread the mixture evenly across the skillet.
In a large mixing bowl, whisk together the eggs, grated parmesan cheese, salt, black pepper, and optional red chili flakes (if using).
Pour the egg mixture over the pasta and vegetables in the skillet, making sure it evenly coats the contents.
Sprinkle the shredded mozzarella cheese over the top and reduce the heat to low. Cook for 5-8 minutes until the edges begin to set.
Preheat your oven's broiler on high. Transfer the skillet to the oven and broil for 2-4 minutes, watching closely, until the top is golden and fully set.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Sprinkle with freshly chopped parsley for garnish.
Slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 323 mg | 25% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 267 mg | 6% | |
*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.
