Cheesy Pasta Frittata

Pasta frittata

Jim Scherer / Getty Images

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
522 Calories
33g Fat
28g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 522
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 72%
Cholesterol 366mg 122%
Sodium 628mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Protein 28g
Calcium 458mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frittatas are simple omelets that are more sturdy, meaning they are less fussy and easier to cook. They are one of the best quick recipes to make for breakfast, brunch, lunch, or dinner. 

The only rules for making a frittata are to make sure the eggs are well beaten and the ingredients you add are cooked before you add the eggs. Frittatas should be cooked until the eggs are puffy and set, so don't undercook them and you will have success.

You can use just about any leftover food in a frittata. Use leftover pasta, rice, diced potatoes, meat, or cooked vegetables. You can vary the type of cheese you use too; use whatever you have on hand.

Serve this easy recipe with a green salad and some iced tea for a great meal.


  • 1/2 cup chopped green pepper or 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 eggs
  • 1/4 cup milk
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil leaves
  • Salt and pepper to taste
  • 1 cup cooked fettuccine or spaghetti, cut into 2" pieces
  • 1 cup shredded Muenster cheese
  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Preheat the broiler.

  2. In a heavy skillet over medium heat, heat the olive oil and butter until melted and foamy.

  3. Add the green bell pepper; cook over medium heat, stirring frequently, until crisp-tender.

  4. Meanwhile, in a large bowl, beat together the eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, and basil.

  5. Add the leftover cooked pasta to the egg mixture and stir gently.

  6. Move the pasta-egg mixture to skillet; arrange the pasta in an even layer.

  7. Cook the pasta-egg mixture over medium heat, lifting the sides occasionally to let the uncooked egg flow underneath.

  8. When the pasta-egg mixture is almost set but still very moist, after about 5 to 8 minutes, top it with the Muenster cheese and 1/4 cup Parmesan cheese and remove from stovetop.

  9. If you are using a pan that is not oven-safe, cover the handle with heavy-duty aluminum foil. Place the pan under the broiler, about 4 to 5 inches from the heat source, and cook for 5 to 10 minutes or until the frittata is puffed, set, and beginning to turn golden brown.

  10. Remove from the oven and cut the frittata into wedges; serve immediately.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.