Leftover Pasta Frittata
Yield: 4 servings
This speedy baked pasta is a deliciously economical way to stretch a little bit of leftovers into a second meal. Serve with a simple salad and/or vegetable of choice.


  • 2 lightly packed cups of leftover spaghetti or pasta of choice (gluten-free, if needed)
  • 2 pieces bacon, chopped (may substitue about 1 tablespoon olive oil)
  • 4 eggs
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese
  • Salt and pepper, to taste (when using bacon and/or Parmesan, you may not needed added salt)
  • Optional garnish/toppings: finely chopped fresh parsley, basil, or chives; chopped tomato; chopped avocado; additional crumbled bacon; salsa


  1. In a large bowl, whisk the eggs and then stir in the Parmesan cheese. Fold in the cooked pasta, evenly coating with the egg mixture. Set aside.
  2. Heat a skillet large enough to fit the pasta and egg mixture (anything between an 8- to 10-inch diameter skillet should work well) over medium heat. Add the bacon and cook until crisp. (If using olive oil instead of bacon, add it to the pan and swirl it around gently to coat the sides of the pan.)
  3. Pour in the pasta mixture, and use a spatula to evenly distribute it in the pan. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 5-6 minutes. Peek underneath a few times to check for a good golden brown color and to prevent it from cooking too long and burning.
  4. Invert a round platter or dinner plate over the skillet, hold the plate and skillet with oven mitts and carefully flip over. Lift the skillet off of the plate, and then carefully slide the frittata back into the skillet and cook until the bottom is golden. When the bottom is lightly golden and the center is just cooked through, slide the frittata onto a platter or serve from the skillet. Serve with optional garnishes/toppings as desired.


The character of the frittata will vary according to the size and shape of the pasta and the sauce you used to dress it. I typically use leftover pasta that has been lightly tossed with olive oil (to prevent it from sticking to itself) and no sauce. The recipe is flexible, however, and may be made with pasta that has leftover sauce on it if the sauce has been mostly absorbed. Finally, the ratio of egg to leftover pasta may be varied a little either way; just make sure you have enough egg to bind the pasta together.

Pancetta or ham could be used in place of the crumbled bacon, or you could experiment with the addition of a small amount of cooked and chopped vegetables like broccoli or spinach.

More recipes at FountainAvenueKitchen.com