Easy Frittata di Pasta

Here is my favorite frittata di pasta recipe, with leftover spaghetti, eggs, freshly grated parmesan, and a pinch of red pepper flakes for a little kick.

This Italian pasta frittata is perfect for using up leftover pasta from dinner. I make it at least once a week because my kids actually eat it without complaining, and it comes together in about 20 minutes. Plus, it’s great for breakfast, lunch, or dinner!

What Kind of Pasta Should I Use?

For frittata di pasta, you’ll want to use leftover cooked pasta, which is actually the traditional way this dish was created – as a way to use up yesterday’s spaghetti or penne. Short pasta shapes like rigatoni, penne, or ziti work really well because they hold together nicely in the frittata, but long pasta like spaghetti or linguine is just as authentic and delicious. If you’re starting from scratch, cook your pasta until it’s al dente, then let it cool slightly before mixing it with the eggs. The beauty of this recipe is that it’s pretty forgiving, so whatever pasta you have on hand will probably work just fine.

Options for Substitutions

This classic Italian dish is pretty forgiving when it comes to swaps:

• Pasta: Any leftover pasta works great here – spaghetti, penne, rigatoni, or whatever you have on hand. The shape doesn’t really matter since it all gets mixed together anyway.
• Parmesan: If you’re out of parmesan, try pecorino romano for a sharper taste, or use a mix of whatever hard Italian cheeses you have. Grana padano is another good option that’s pretty similar to parmesan.
• Eggs: The eggs are really the backbone of this dish, so you’ll want to stick with them. However, if you’re short one egg, you can get away with 3 eggs and add a splash of milk to make up the volume.
• Olive oil: Butter works just as well for cooking the frittata and adds a nice rich flavor. You can also use vegetable oil if that’s what you have available.

Watch Out for These Mistakes While Cooking

The biggest mistake when making frittata di pasta is flipping it too early, before the bottom has set properly – wait until the edges pull away from the pan and the bottom is golden brown, or you’ll end up with a scrambled mess.

Using pasta that’s too hot is another common error, as it can start cooking the eggs before you even get to the pan, so let your cooked pasta cool for a few minutes before mixing it with the egg mixture.

When it comes to flipping, don’t be intimidated – use a plate that’s slightly larger than your pan, place it firmly on top, and flip quickly and confidently in one smooth motion.

Finally, resist cranking up the heat to speed things along, as medium heat is your friend here – too high and you’ll burn the outside while leaving the inside runny.

What to Serve With Frittata di Pasta?

Frittata di pasta is hearty enough to be a meal on its own, but I love pairing it with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A side of roasted vegetables like zucchini, bell peppers, or cherry tomatoes also works really well and keeps things light. If you’re serving it for brunch, some fresh fruit or a light tomato salad with basil makes a nice addition. You can also slice it up and serve it alongside some crusty bread and a glass of wine for a casual dinner that feels special without much effort.

Storage Instructions

Store: Frittata di pasta keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to settle in together. It’s great for meal prep or packing for lunch throughout the week.

Freeze: You can freeze slices of frittata for up to 2 months. Just wrap individual portions in plastic wrap and then place them in a freezer bag. This way you can grab a piece whenever you need a quick breakfast or snack.

Serve: This frittata is delicious served at room temperature, straight from the fridge, or warmed up. If you want it warm, just heat it in the microwave for about 30-45 seconds or in a skillet over medium-low heat for a couple minutes per side until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1570
• Protein: 65-73 g
• Fat: 72-80 g
• Carbohydrates: 120-130 g

Ingredients

• 7 oz pasta (I like Barilla spaghetti for this)
• 5 large eggs
• 4 oz parmesan (freshly grated for better melting and texture)
• salt
• pepper
• 2.5 tbsp olive oil (I recommend Filippi Berio extra virgin)
• Pinch of red pepper flakes

Step 1: Cook the Pasta

• 7 oz pasta
• salt

Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—this ensures the pasta has enough structure to hold together in the frittata rather than becoming mushy.

Drain well and set aside to cool slightly while you prepare the egg mixture.

Step 2: Build the Egg Mixture

• 5 large eggs
• salt
• pepper
• 4 oz parmesan
• cooked pasta from Step 1

In a large bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy.

Add the freshly grated parmesan and stir until fully incorporated—I find that freshly grated cheese melts more evenly throughout the frittata than pre-shredded varieties, which have additives that can affect texture.

Fold in the cooked pasta gently but thoroughly, ensuring every strand is coated with the egg mixture.

Step 3: Sear the Bottom of the Frittata

• 2.5 tbsp olive oil
• egg and pasta mixture from Step 2
• pinch of red pepper flakes

Heat the olive oil in a 10-inch nonstick or well-seasoned cast iron skillet over medium heat for about 1 minute until shimmering.

Pour the pasta-egg mixture into the pan and spread it evenly with a spatula.

Cook undisturbed for 4-5 minutes until the bottom is golden and set, but the top is still slightly wet.

I like to add a pinch of red pepper flakes at the beginning of cooking for a subtle warmth that complements the cheese and pasta perfectly.

Step 4: Flip and Finish Cooking

• partially cooked frittata from Step 3

Loosen the edges of the frittata with a spatula, then slide it onto a plate.

Quickly invert it back into the skillet so the cooked side is now on top.

Cook for another 4-5 minutes until the second side is golden and the center is just set—it should still have a slight jiggle when you shake the pan, as carryover heat will continue cooking it after plating.

Step 5: Rest and Serve

• cooked frittata from Step 4

Slide the frittata onto a cutting board and let it rest for 2-3 minutes before cutting.

This brief rest allows the eggs to set completely without becoming rubbery.

Cut into wedges and serve warm or at room temperature—this frittata is delicious either way.

Easy Frittata di Pasta

Delicious Easy Frittata di Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 4 servings

Calories 1510 kcal

Ingredients

  

• 7 oz pasta (I like Barilla spaghetti for this)
• 5 large eggs
• 4 oz parmesan (freshly grated for better melting and texture)
• salt
• pepper
• 2.5 tbsp olive oil (I recommend Filippi Berio extra virgin)
• Pinch of red pepper flakes

Instructions

 

• Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—this ensures the pasta has enough structure to hold together in the frittata rather than becoming mushy. Drain well and set aside to cool slightly while you prepare the egg mixture.
• In a large bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy. Add the freshly grated parmesan and stir until fully incorporated—I find that freshly grated cheese melts more evenly throughout the frittata than pre-shredded varieties, which have additives that can affect texture. Fold in the cooked pasta gently but thoroughly, ensuring every strand is coated with the egg mixture.
• Heat the olive oil in a 10-inch nonstick or well-seasoned cast iron skillet over medium heat for about 1 minute until shimmering. Pour the pasta-egg mixture into the pan and spread it evenly with a spatula. Cook undisturbed for 4-5 minutes until the bottom is golden and set, but the top is still slightly wet. I like to add a pinch of red pepper flakes at the beginning of cooking for a subtle warmth that complements the cheese and pasta perfectly.
• Loosen the edges of the frittata with a spatula, then slide it onto a plate. Quickly invert it back into the skillet so the cooked side is now on top. Cook for another 4-5 minutes until the second side is golden and the center is just set—it should still have a slight jiggle when you shake the pan, as carryover heat will continue cooking it after plating.
• Slide the frittata onto a cutting board and let it rest for 2-3 minutes before cutting. This brief rest allows the eggs to set completely without becoming rubbery. Cut into wedges and serve warm or at room temperature—this frittata is delicious either way.