How to Make Cheesy Pasta Frittata

  • 01 of 10

    Let's Get Started!

    Pasta Frittata Step 1. Linda Larsen

    Frittatas are open faced omelets that are sturdier than traditional French omelets and therefore easier to make. They are sometimes baked in the oven and sometimes cooked on the stove. This one is cooked my favorite way: partially cooked on the stovetop, then finished under the broiler. Frittatas are a great way to use up leftover pasta or bread crumbs, and they're ready in about 20 minutes, start to finish, so they're a great choice for a quick dinner.

    First, print out the recipe for Chee...MOREsy Pasta Frittata.

    Continue to 2 of 10 below.
  • 02 of 10

    Break the Eggs and Season

    Pasta Frittata Step 2. Linda Larsen

    Arrange the rack in your oven so it's at the highest position, about 4" away from the heat coil. Preheat the oven to broil.

    Break six eggs into a large or medium bowl. Pour in 1/4 cup milk and add 1/3 cup grated Parmesan cheese, 1/2 tsp. dried basil, and salt and pepper to taste.

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  • 03 of 10

    Beat the Eggs

    Pasta Frittata Step 3. Linda Larsen

    Using an eggbeater, a wire whisk, or a hand mixer, beat the egg mixture until well combined and foamy. You can't over-beat this mixture, so don't worry about it. Then cut the pasta into 2" lengths using a sharp knife or a kitchen scissors. Add to the egg mixture and stir gently.

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  • 04 of 10

    Cook the Onions in Butter and Olive Oil

    Pasta Frittata Step 4. Linda Larsen

    Combine the onions or bell pepper with the butter and olive oil in a nonstick skillet. If the skillet doesn't have an ovenproof handle, you can cover it with foil before you broil the frittata.

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  • 05 of 10

    Add the Egg Mixture to the Skillet

    Pasta Frittata Step 5. Linda Larsen

    Add the egg mixture to the skillet with the onions when they have softened. Arrange the pasta so it's in an even layer.

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  • 06 of 10

    Start Cooking

    Pasta Frittata Step 6. Linda Larsen

    Make sure the heat is on medium. The eggs will start to cook, especially around the edges. Run a heatproof spatula frequently around the edges of the pan, lifting the edges to allow the uncooked egg mixture to flow underneath the frittata. This helps the frittata cook evenly and prevents burning. Shake the pan gently from time to time to make sure the frittata isn't sticking.

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  • 07 of 10

    Watch the Cooking!

    Pasta Frittata Step 7. Linda Larsen

    Continue to cook the frittata until the edges start to puff slightly, about 4-5 minutes. The frittata will not be done in the center; there will still be some runny egg, but the bottom and the edges will be starting to brown. Sprinkle 1 cup shredded Muenster cheese and 1/4 cup grated Parmesan cheese on the frittata.

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  • 08 of 10

    Broil It!

    Pasta Frittata Step 8. Linda Larsen

    At this point, wrap foil around the handle of the skillet if it's not ovenproof. (Any skillet with a wooden or plastic handle isn't ovenproof.) Using a hot pad to protect your hand, place the skillet with the frittata on the top oven rack under the broiler.

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  • 09 of 10

    Get Ready to Eat!

    Pasta Frittata Step 9. Linda Larsen
    When the frittata looks like the picture, it's done! It should be puffed and set, with golden brown spots on top. Remove it from the oven and place it on the stovetop. Cut into four wedges using a heatproof spatula so you don't scratch your nonstick skillet.
    Continue to 10 of 10 below.
  • 10 of 10


    Cheesy Pasta Frittata. Linda Larsen

    Congratulations! You've successfully made a frittata. Next time, use your imagination and add or subtract ingredients. You could use 1 cup of toasted bread crumbs instead of the pasta, add some bacon or sausage, change the type of cheese, or do whatever you want. Now that you've mastered a basic frittata, the sky's the limit!

    Make sure you check out my other frittata recipes to enjoy.