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Vegetarian, Italy

Pasta frittata with salad

Pasta frittata with salad is an Italian dish for 4 people, ready in 25 minutes, very easy to make, for about €1.40 per serving. It turns cooked spaghetti into a golden savory cake with eggs, mozzarella and Parmesan. The key to success is letting each side brown well over medium heat for a crispy crust.

Pasta frittata is the great Neapolitan classic for using up last night's spaghetti, golden and crispy.

Pasta frittata with salad
Total time
25 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter
The kids
They generally like it

Pasta frittata is the art of turning leftover spaghetti into something better than the original dish. On the outside, a golden crust that shatters under the fork. On the inside, a soft center where the mozzarella still stretches a little, carried by Parmesan and basil. It's a generous dish, almost finger food, no fuss involved.

It's the perfect weeknight dinner when you have pasta left over from the night before, but it also deserves to be made on purpose, since kids and adults both love it. Easy to put together, it fits a rushed evening just as well as a Sunday brunch, served with a well dressed green salad that brings the freshness it needs. Mon Chou suggests it as an easy way to change up your usual pasta night.

The ingredients

4 people

Pantry

  • Cooked spaghettioften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 6
  • Mozzarella 1
  • Grated Parmesan 60 g

Fruits and vegetables

  • Basil 6 sprigs
  • Green salad 1

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Beat the eggs with the Parmesan, chopped basil, salt and pepper.

    A little leftover tomato sauce from last night's pasta adds extra flavor.

  2. Mix the spaghetti into the egg mixture and add the mozzarella in small cubes. 1 min

    Cube the mozzarella ahead of time and drain it well.

  3. Heat the oil in a nonstick skillet, pour in the mixture and press it down with a spatula. 10 min

    Cook over medium heat, not too high or too low, for an even crust.

  4. Flip the frittata using a plate and brown the other side. 8 min

    Use a plate larger than the skillet to help you flip it.

  5. Let it rest for 2 minutes, cut into wedges and serve with the dressed salad. 2 min

    Eat it hot or warm, never cold from the fridge.

Our tips to get it right

  • Drain the spaghetti well before mixing it with the eggs, excess water keeps the frittata from setting properly.
  • Use a good quality nonstick skillet, that's what guarantees a clean flip.
  • If you don't have enough leftover pasta, cook some ahead of time and let it cool before mixing it with the eggs.

The variations

  • Swap the mozzarella for scamorza or provolone for a sharper, smokier flavor.
  • Add grilled vegetables or peas for a more colorful, fuller version.
  • For rushed kids, cut the frittata into small triangles like a cake, easy to eat without utensils.

What to serve it with

  • Well dressed green salad
  • Fresh sliced tomatoes
  • Crusty bread

Storage

The frittata keeps for 2 days in the fridge in a sealed container. Reheat it in a skillet over low heat for a few minutes to bring back some crispness, or eat it cold for a picnic. Freezing isn't recommended, it would ruin the pasta's texture.

Questions about this dish

Can you make this frittata with freshly cooked pasta?

Yes, but let it cool and drain it well before mixing with the eggs. Pasta that's too hot can start cooking the eggs too early and release too much water.

Can you make the frittata ahead of time?

Yes, it's easy to make a few hours ahead and tastes great warm or at room temperature. It's also convenient for a packed lunch.

Can you replace the mozzarella with another cheese?

Yes, provolone, scamorza or even Swiss cheese all work well. Pick a cheese that melts slightly to keep that soft, gooey center.

How do you keep the frittata from breaking when you flip it?

Use a plate larger than the skillet and flip with a confident, quick motion. A hot pan and an already formed crust make the flip much easier.

How long does it take to make a pasta frittata with salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta frittata with salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta frittata with salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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