Pasta Frittata Recipe (2024)



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Serving only two, I cut everything accordingly (2 eggs, 2 oz pasta). I added pancetta, red pepper flakes and leftover broccoli, cauliflower, red bell pepper casserole topped with bread crumbs and Parmesan. I added more cheese, poured it into a hot 9" Creuset skillet with butter and oil, let it sit at medium about 5 min then finished it in my toaster-convection oven (so glad it fit!).

This was very delicious and nothing's left. One of Bittman's great wing-it recipes!


I used 4 eggs, and a combination of Asiago and pecorino cheese. I also stirred in sun dried tomatoes and caramelized onions into the egg mixture. This is dreamy!!


Having made it with both olive oil and butter, the only objection I have to this recipe is the quantity of oil/butter: both times I made it, it was too oily by half. I think 2 tablespoons is plenty. Aside form that, it's a great recipe as describes but can also be used for cleaning out the fridge - you can throw anything in there, really, and it comes out great. I definitely recommend this recipe.


Just made this with leftover Garlic Pesto Angel Hair . . . very delicious. I thought it might be too "eggy", but it's definitely not - just very firm, and holds together perfectly. No meat this time, but will definitely experiment with different leftovers.

Jane F

I've made a dish like this for years. I cut it into sections and turn it and it can be finished in the pan on the stove. No oven heating necessary. It's great with leftover veggies.


The pasta frittata in my family is the traditional dish to serve on Fat Tuesday, the day before Lent begins. It is usually stuffed with cut up sopressata and hard boiled eggs. Sharp cheese, such as Pecorino is used instead of Parmiggiano and fried in a skillet on the stovetop and flipped over mid way to cook the other side, which gives it a nice crunchy exterior. More cheese is dusted on top. The idea is to saturate your senses for one last time before Lent.

coco zordan (

Being italian I had made this recipe many times but never with the final browning in the oven. So yesterday since I had a nice bowl of leftover pasta with eggplants and tomatoes I cooked the frittata in a cast iron pan and and then baked in the hot oven for a few minutes (450 F* roasted conv.). It came out perfectly with a nice crispy top. Thank you, Mark : )


Delicious! I used what I had in the fridge: chopped sausage, frozen spinach, onion. I only have a toaster oven in my kitchen so there was no way I was getting a whole skillet in there. I used a plate to help me flip it, topped with cheese. Served with sour cream and salsa. My boyfriend LOVED it. I usually find quiche too eggy but with the pasta, the texture and taste is perfect.


This was fantastic made with left over vegetable fried rice instead of pasta. Didn't even need cheese, though I did season the eggs with tamari instead of salt. Great texture!


Just made this exactly as written, except that my nonstick skillet is only safe to 300 degrees so I cooked it a couple minutes longer at that temperature. It's basically frittata carbonara -- delicious.


My Italian grandmother taught me this recipe years ago and her instructions were "Cook a box of spaghetti, mix it with a box of eggs a bowl of Locatelli, and a hard salami this long (finger tip to wrist). Oil the pan and fry it on the stove"...and it comes out perfect every time! This was always a "clean out the frigidaire" kind of recipe without any fuss or stress that is almost impossible to mess up. Enjoy!

lynn rogers

Respectfully disagree ... plenty of frittatas are finished in the oven in lieu of flipping over, and it is no big thing to do. As for ingredients ... ditto on the no big thing. I have had this on both continents made left over sauced pasta and/or pasta + other ingredients at the whim of the cook and it is all good.


My family loved this recipe. Made in advance up to when it seton bottom then cooled and put in frig. The family took it out next day and brought to room temp and finished cooking in oven. Loved it. I recommend using bacon and cast iron skillet.

Helen in UK

This is INCREDIBLE - spruced it up a bit with sundried tomatoes but the basics of egg and pasta with cheese is insaneThought the recipe was a tad rogue but tried it anyway and so glad I did, my lord Cannot wax lyrical enough!!!!!!!!


For my son, who is a vegetarian, I replaced the meat with a generous amount of basil and shallots and pinch of red pepper flakes. I preferred it to the one that I made with pancetta.


Is everyone beating their eggs first?


Bland. Needed so much more.

TGP Italy

We made this with leftover Tagliolini made with Porcini and Guanciale. It came out perfectly. This is the perfect thing to do with leftover pasta.

Wish I was a better cook

Yum. Like many, my mother made this, all on the stove top. She had 6 kids to feeding! I did the same all on stovetop and flipped it. Didn't add any additional veggies, used almost 1 lbs spaghetti left over from Christmas eve and 7 eggs. It's a winner. Just me and hubby, no 6 kids!


I have been a fan of Mark Bittman and still have cut out print recipes that he wrote about in the NYTs!!! Love the videos!!! My mother was from Napoli and made this on the stove.. get it crispy then flip it with a plate that way it is crispy on both sides!! Delicious cold too. Going to try this in the oven in a large black iron pan... for a crowd. thanks so very much Mark for all your deliciousness!!!

Patricia W

I’ve been making this for years. I’ve never measured anything in the recipe. I add a bit of freshly grated nutmeg. Soooooo good!


This was a good way to revive five-day-old spaghetti. Made it in a 13-inch skillet, used eight eggs and added a quarter cup of heavy cream. Did use bacon so skipped the added butter and drained off most of the bacon fat before adding the remaining ingredients. Next time will add whatever vegetables are on hand.


Has anyone made this with feta/spinach/sun dried tomatoes?I made it with spinach, broccoli, and Parmesan, but felt the Parmesan was too overpowering. If only my kids would eat feta (they won’t) I would try that next time.


Simple and great, but I still can't figure out why on earth I just cooked bacon in 2 tablespoons of butter.


Made this with leftover spaghetti with the sauce and meatballs. Added some mozzarella and shaved parmesan. Used 5 eggs in a 7" non-stick pan. Low temperature and lots of liquid as a result had to wait half an hour for it to be done. Started at 325 degrees finally raised it to 350 at the back of the oven for 10 minutes. WARNING: Using a lot of leftover sauce and/or a non-stick pan will take you much longer than 10 minutes. Did not come out dry at all, though. Have fun! It was delicious!

Linda/may 9/22

Did this w/leftover pesto pasta w/beans and potatoes. Added mushrooms, zucchini, onion, garlic and 2 strips of bacon which I sautéed first. Added about a cup of grated old cheddar. Delicious. Made a big amount in big cast iron skillet. enough for 2 meals.


Use more eggs - 6 isn’t enough


Made this recipe twice. Used chicken that we ground in a food processor this time, added gluten free lasagna. I would make if again, perhaps with fettuccine noodles. We love the zing of the sambal oolek.


I had this on the breakfast table within 15 minutes, not 40. This recipe is a keeper, and seems versatile and flexible. I'll remember the rule of thumb 350º × 10 minutes!


Hi! I just made this and liked it, and it was so easy. I had no meat so use mushrooms sauteed in olive oil, butter and garlic and added it to egg mixture w/some thyme. It was very good. Will get some pancetta for this next time - that would be delightful.

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Pasta Frittata Recipe (2024)


How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Do you have to put milk in a frittata? ›

Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.

How do you know when frittata is cooked? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

What kind of cheese is best for frittata? ›

Go for high moisture cheeses

According to Cheese Science, high moisture cheeses like mozzarella and smoked Gouda are great melting cheeses that give frittatas their desired texture. Meanwhile, a low moisture cheese like Parmesan won't melt in the oven, especially when it's surrounded by a mixture of eggs.

How do you keep frittata from going flat? ›

Forgetting to add milk or cream.

Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream. As a rule of thumb, use 1/4 cup of dairy for every six eggs.

How do you thicken a frittata? ›

When cooking a frittata, it's always a good idea to add dairy, specifically whole milk. Dairy isn't absolutely required to make a frittata, but if you want an ideal creamy consistency, you should add it. If milk isn't your style, you can even add yogurt to your frittata recipe to thicken it.

What is the frittata formula? ›

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

When determining how many eggs to use in a frittata generally? ›

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy. You can use milk, sour cream, yogurt, milk kefir, or any other form of dairy you have on hand - just make sure it is full fat.

Why is my frittata still runny in the middle? ›

THE FIX: Ann has a clever trick for perfectly-cooked eggs: Remove your frittata from the oven when the eggs are still a little loose in the center. Let it sit at room temperature for a few minutes to fully set before cutting.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

Should you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

When making a frittata which ingredient should be pre cooked prior to adding it to the egg mixture? ›

This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!

What do the French call a frittata? ›

The word omelet is basic French while the Italians call their version a frittata.

Why is my frittata tough? ›

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

What's the difference between a frittata and a Strada? ›

A frittata is similar to a quiche without the crust, and is often described as a thick omelette packed with ingredients like vegetables, cheese or ham. A strata is a breakfast casserole made with eggs and bread and is often described as an easy-to-make, savoury bread pudding.

How do restaurants get their eggs so fluffy? ›

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

Why did my frittata rise? ›

What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.

Why is my frittata bland? ›

Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.


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