Pasta Frittata

Pasta Frittata, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Beat the eggs with the parmesan, parsley, pepper and salt. Stir in the spaghetti until every strand is coated.

   Mark done

2. Heat the oil in a 24 cm ovenproof frying pan over a medium-low heat. Pour in the mix and press it down firmly.

   Mark done

3. Cook for 8 minutes until the base is deep golden and the edges pull away.

   Mark done Start 8 min timer

4. Slide the pan under a hot grill for 3 minutes until the top is set and golden. Cut into wedges.

   Mark done Start 3 min timer

Small Things That Help

• Use cold, leftover pasta.
• Press the mixture firmly into the pan.
• Use an ovenproof pan with a metal handle.
• Let the frittata rest for 2 minutes before cutting.

Serving Suggestions

• Green salad
• Tomato salad
• Crusty bread
• Olives

Storing & Reheating Pasta Frittata

Keeps in the fridge for 2 days. Serve cold or reheat in a low oven.

Pasta Frittata Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.