Frittata di Pasta
A hearty Italian baked egg and pasta dish—leftover pasta bound with eggs and cheese, then pan-fried until golden on both sides. Comfort food that's both economical and elegant.
- 300g cooked pasta (spaghetti or penne)
- 4 large eggs
- 100g grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- 2 tbsp fresh basil or parsley, chopped (optional)
- If using freshly cooked pasta, spread it on a plate and allow it to cool slightly—warm pasta will make the frittata watery. If using leftover refrigerated pasta, you can use it directly. The pasta should be al dente; overcooked, mushy pasta will result in a mushy frittata.
- Crack the eggs into a large bowl and beat them with a fork until well combined, about 1 minute. The eggs should be uniform in color with no streaks of white or yolk. Add the grated Parmesan cheese, a pinch of salt, and several grinds of black pepper to the beaten eggs.
- Add the cooled cooked pasta to the beaten egg mixture and toss gently but thoroughly, ensuring every strand of pasta is evenly coated with the egg and cheese mixture. The eggs will seep into all the crevices and coat each piece of pasta. Let it sit for 2–3 minutes so the pasta absorbs some of the egg.
- Heat the extra virgin olive oil in a non-stick skillet (10–12 inches is ideal) over medium heat. Once the oil shimmers, carefully pour in the pasta-egg mixture, spreading it out evenly to create an even layer about 1–1.5 inches thick.
- Cook without stirring for 5–7 minutes. Watch the edges—they will begin to set and pull away from the sides of the pan. You can gently lift one edge with a spatula to peek underneath; the bottom should be golden brown but not burned. The top will still be soft and slightly wet.
- To flip the frittata, place a large plate that's slightly larger than the skillet over the top of the pan. Hold the plate firmly with one hand and the pan handle with the other, then flip the pan and plate together in one quick, confident motion. The frittata will slide onto the plate.
- Carefully slide the flipped frittata back into the skillet with the uncooked side now facing down. Cook for another 4–5 minutes until the other side is golden brown and the center is set but still slightly creamy. A fully set frittata should wobble just slightly in the center when you shake the pan gently.
- Remove from heat and let rest for 2–3 minutes. Garnish with fresh basil or parsley if desired. The frittata can be served warm, at room temperature, or even chilled. Slice into wedges like a pie and serve. It's delicious with a simple green salad or tomato sauce on the side.
Chef's Note: Frittata di Pasta is the perfect example of Italian resourcefulness—a way to transform leftover pasta into something new and delicious. It's not Italian-American; it's a traditional dish found throughout Italy, especially in regions where nothing goes to waste. The beauty of this dish is its flexibility: any leftover pasta works, any cooked vegetables can be added, and it can be served hot, warm, or cold, making it ideal for picnics or next-day lunches.
The key to a successful frittata is proper temperature management and patience with the flip. Don't rush the cooking on the first side or the bottom won't brown properly. If you're nervous about flipping, you can finish the frittata under the broiler instead—cook the first side on the stovetop until set, then place the skillet under a preheated broiler for 2–3 minutes until the top is set and lightly golden. Some cooks add sautéed vegetables, herbs, or even leftover meats to the pasta mixture. The frittata keeps for 3–4 days in the refrigerator.
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