Pasta Frittata

Ingredients

• 400 g Cooked Pasta (any shape, leftover cooked pasta)
• 4 Large Eggs (free‑range, at room temperature)
• 1 tsp Salt (to taste, remember pasta water is already salted)
• 1 tsp Black Pepper (freshly ground)
• 40 g Parmesan Cheese (freshly grated)
• 3 tbsp Olive Oil (extra‑virgin, good quality)
• 6 Cherry Tomatoes (halved or sliced)
• 100 g Mozzarella Cheese (sliced; can substitute Fontina)
• 5 Fresh Basil Leaves (whole leaves for garnish)
• 20 g Extra Parmesan Cheese (for topping, grated)

Instructions

1. Gather and Prep Ingredients

   Measure out 400 g cooked pasta, grate 40 g Parmesan, slice cherry tomatoes and mozzarella, and set basil leaves aside.

   Time: PT5M

2. Whisk Eggs with Seasoning

   In a mixing bowl whisk 4 large eggs with 1 tsp salt and 1 tsp freshly ground black pepper until fully combined.

   Time: PT2M

3. Add Parmesan to Eggs

   Stir the freshly grated 40 g Parmesan into the egg mixture and whisk briefly to incorporate.

   Time: PT1M

4. Combine Pasta with Egg Mixture

   Add the cooked pasta to the bowl and toss with the egg‑Parmesan mixture until the pasta is evenly coated.

   Time: PT2M

5. Heat Pan and Add Oil

   Place the non‑stick pan over medium heat, add 3 tbsp olive oil and let it heat until shimmering.

   Time: PT2M

   Temperature: medium heat

6. Cook the Frittata on the Stovetop

   Pour the pasta‑egg mixture into the pan, spreading it evenly. Cook without stirring for about 5 minutes until the bottom is golden and set.

   Time: PT5M

   Temperature: medium heat

7. Bake First Time

   Pre‑heat the oven to 200 °C. Transfer the pan to the oven and bake for 5 minutes.

   Time: PT5M

   Temperature: 200 °C

8. Add Toppings

   Remove the pan, scatter sliced mozzarella and cherry tomatoes over the surface, drizzle a little olive oil, and season with a pinch of salt and pepper.

   Time: PT2M

9. Bake Second Time

   Return the pan to the oven and bake another 5 minutes until the cheese is melted and lightly browned.

   Time: PT5M

   Temperature: 200 °C

10. Finish and Garnish

    Take the pan out, grate the extra 20 g Parmesan over the top and scatter fresh basil leaves. Let rest 2 minutes.

    Time: PT2M

11. Flip and Serve

    Place a large plate over the pan, carefully invert the frittata onto the plate, slice into wedges and serve warm.

    Time: PT2M

Nutrition Facts

Calories

442

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g