Every weekend I find myself with a fridge full of leftovers. Usually it’s either leftover meals or ingredients that I haven’t used up. I hate to throw good food away, so I try and come up with a creative use for my leftovers. Enter today’s recipe: Leftover Pasta Frittata. It’s super quick and easy to put together and can be used for Sunday brunch, or any meal you like!
Frittatas are basically just Italian omelets. Instead of fussing with filling and flipping, you heat up your ingredients, pour the eggs over and let it cook on the stove until starting to set. Then, pop it in the oven until it’s completely set, cut it into wedges, and serve!
This recipe is great for cleaning out the fridge because you can add multiple items to create your frittata. For mine, I had some leftover pasta with peas and walnuts…I just added some fresh parsley and cheese and bam! A delicious, repurposed meal that comes together in no time.
Any pasta/sauce combo can go here. I’ve done it with spaghetti/tomato sauce, aglio e olio, pasta primavera, etc. You can also use plain cooked pasta (or skip the pasta all together) and then throw in whatever leftover veggies and meats you have hanging around in the fridge. Toss in some herbs, spices, and/or cheese and you’ve got yourself a delicious, fun snack or meal!
Throwing together a last minute brunch? Open the fridge, grab some eggs and leftovers and make a frittata! The possibilities are endless. Serve it up with a tossed salad, some fruit, and mimosas and you’ll have a pretty awesome brunch that no one will know started from leftovers.
Frittatas make a great snack. I like to make one and then snack on it at room temperature or even cold – it’s perfect to pack in your lunchbox. Don’t be intimated by making one… it’s actually easier than a classic French omelet in my opinion! You don’t need a fancy frittata pan, just one non-stick pan and your oven – no flipping required.
So next time you have a fridge full of leftovers, get creative and make a frittata! What are your favorite ways to repurpose leftovers?
Fritattas are great anytime of the day; as a snack, for breakfast, brunch, lunch, or dinner. My pasta fritatta utilizes leftovers and comes together in a snap.
Yield: 8 Wedges | Prep Time: 5 Min. | Cook Time: 15 Min.
Extra Virgin Olive Oil, for drizzling
2 Cups Leftover Pasta, any type works here
¼ Cup Parmesan Cheese
¼ Cup Fresh Parsley, finely chopped
Kosher Salt and Freshly Ground Black Pepper, to taste
Preheat the oven to 350º.
Heat a drizzle of olive oil in a 10-inch non-stick skillet over medium-low heat. Add your leftover pasta and cook for 2-3 minutes; you just want to heat the pasta through.
Crack the eggs into a large bowl and beat well. Mix in the cheese, parsley, salt, and pepper. Pour the eggs into the pan and stir to mix with the pasta. Keep your heat on medium-low and cook until the eggs start to set, about 2-3 minutes. Transfer the pan to the oven and cook for 12-13 minutes or until the frittata is fully set.
Slide the frittata onto a serving platter and cut into wedges. Serve with additional parmesan cheese and parsley, if desired.
- You can use any leftover pasta combination you have hanging out in your fridge. I used one that was tossed with olive oil, peas, and walnuts.
- You’ll know the frittata is done with the eggs are fully set, meaning it’s not wet in the middle.