Pasta Frittata

This savory Pasta Frittata is a brilliant way to use up leftover spaghetti while creating a satisfying main dish. The eggs bind together layers of cooked pasta, salty prosciutto, juicy diced tomatoes, and melty mozzarella cheese. It offers a wonderful texture contrast between the crisp, golden-brown edges and the soft, custard-like interior. Perfect for a quick weeknight dinner, a light lunch, or a brunch centerpiece, this dish brings home-style Italian comfort to your table. It is equally delicious served warm straight from the pan or at room temperature, making it a versatile option for family meals or casual gatherings.

Cuisine: Italian

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 234.7

Description

This savory Pasta Frittata is a brilliant way to use up leftover spaghetti while creating a satisfying main dish. The eggs bind together layers of cooked pasta, salty prosciutto, juicy diced tomatoes, and melty mozzarella cheese. It offers a wonderful texture contrast between the crisp, golden-brown edges and the soft, custard-like interior. Perfect for a quick weeknight dinner, a light lunch, or a brunch centerpiece, this dish brings home-style Italian comfort to your table. It is equally delicious served warm straight from the pan or at room temperature, making it a versatile option for family meals or casual gatherings.

Ingredients

4 Egg
2 cup Cooked Spaghetti -- cut 1 in
1/4 tsp Black Pepper
1/4 cup Parmesan Cheese -- grated
2 tbsp Olive Oil
1/2 cup Mozzarella Cheese -- diced
2 large Roma Tomatoes -- diced
2 Green Onions -- chopped
2 oz Prosciutto -- sliced
2 tbsp Italian Parsley -- chopped

Directions

1
In a large mixing bowl, beat the eggs until smooth.
2
Stir in the cut spaghetti, black pepper, and grated Parmesan cheese until well combined.
3
Heat the olive oil in a medium non-stick skillet over medium heat.
4
Pour half of the pasta-egg mixture into the skillet, spreading it out evenly to the edges to form a base layer.
5
Spread the diced mozzarella cheese evenly over the pasta layer.
6
Layer the diced tomatoes, chopped green onions, and sliced prosciutto on top of the cheese.
7
Spread the remaining pasta-egg mixture over the toppings, covering them completely, and pour any remaining egg from the bowl over the top.
8
Reduce heat to low and cook until the bottom is browned, crisp, and the edges begin to set, about 5 minutes.
9
Carefully flip the frittata over using a large spatula or by sliding it onto a plate and inverting it back into the pan.
10
Cook uncovered for another 5 minutes, or until the bottom is crisp and golden brown and the eggs are fully set.
11
Slide the frittata out of the pan onto a serving plate.
12
Cut into 4 wedges and sprinkle with chopped parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 234.7kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.9g10%
Cholesterol 186.5mg63%
Sodium 63.2mg3%
Total Carbohydrate 30.6g11%
Dietary Fiber 2.2g9%
Sugars 1.1g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta frittata, italian egg dish, leftover spaghetti, prosciutto omelette, mozzarella layers, vegetarian main, quick dinner, brunch recipe, savory pie, egg breakfast, easy meal, family friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-frittata/