Pasta Frittata with Mushrooms
Elevate your brunch game with this irresistibly hearty Pasta Frittata with Mushrooms, a creative twist on classic comfort food. Perfect for using up leftover pasta, this recipe combines tender spaghetti or linguine with earthy sautéed mushrooms, fragrant garlic, and a rich, cheesy egg mixture made with Parmesan and mozzarella. Cooked to golden perfection in a skillet and finished under the broiler for a bubbly, crispy top, this dish is as visually stunning as it is satisfying. With just 10 minutes of prep and 25 minutes from start to finish, this easy frittata recipe is ideal for busy weeknights or a relaxed weekend brunch. Serve it warm or at room temperature, garnished with fresh parsley, for a crowd-pleasing dish that blurs the lines between breakfast, lunch, and dinner!
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Recipe Information
Ingredients
- 2 cups cooked pasta (spaghetti, linguine, or similar)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 6 large eggs
- 0.25 cup whole milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil and butter in a medium-sized oven-safe skillet over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and softened. Stir in the minced garlic and cook for another 1 minute until fragrant. Remove from heat.
In a large mixing bowl, whisk together the eggs, whole milk, grated Parmesan cheese, salt, and black pepper until well combined.
Add the cooked pasta, sautéed mushrooms, and 2 tablespoons of chopped parsley to the egg mixture. Stir until all the ingredients are well coated and evenly distributed.
Preheat your oven broiler to high.
Return the skillet to medium heat, greasing it again if needed. Pour the pasta and egg mixture into the skillet, spreading it out evenly.
Cook without stirring for 8-10 minutes, or until the edges start to set and pull away from the pan. The center will still be slightly jiggly.
Sprinkle the shredded mozzarella cheese evenly over the top of the frittata.
Transfer the skillet to the oven under the preheated broiler. Cook for 3-5 minutes, or until the cheese is melted and bubbly, and the top of the frittata is golden brown.
Carefully remove the skillet from the oven and let the frittata cool for a few minutes.
Slice the pasta frittata into wedges and garnish with additional chopped parsley before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.7 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1155 mg | 89% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1309 mg | 28% | |
*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.
