Make the most of last night's leftovers with a quick and easy recipe for Leftover Pasta Frittata loaded with veggies!
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 4servings
Ingredients
8large eggs
1Tablespoonolive oil
1/2cupdiced onion
1cupdiced vegetables, such as tomatoes or peppers
2cupsspinach, roughly chopped
4ouncesleftover pasta (See Kelly’s Note)
1/2cupshredded Cheddar cheese
Instructions
In a large bowl, whisk together the eggs with salt and pepper to taste. Set the bowl aside.
Heat a large nonstick sauté pan over medium-low heat. Add the olive oil. Once the oil is hot, add the onions and sauté them until translucent then add vegetables and cook them, stirring occasionally, until they're softened slightly. Add the spinach and pasta and cook an additional 1 to 2 minutes.
Pour the eggs into the pan and increase the heat to medium-high. Cook the mixture, lifting up the egg so that the uncooked egg flows underneath until the eggs are almost fully set. Reduce the heat to low, cover the pan and continue cooking until the eggs are fully set. Uncover the pan and turn off the heat. Sprinkle the cheese atop the frittata then cover the pan again for 1 minute (off the heat) until the cheese is melted.
Use a rubber spatula to loosen the frittata from the pan then slide it onto a serving dish. Slice into wedges and serve.
Kelly's Note:
Any type of pasta will work in this recipe, so feel free to use spaghetti, penne, ziti or any other variety.
★ Did you make this recipe? Don't forget to give it a star rating below!