The Authentic Italian Pasta Frittata Recipe

Ingredients

• 300 g Cooked Pasta (cold, leftover spaghetti or any short pasta)
• 4 Large Eggs (room temperature)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 30 g Parmesan Cheese (freshly grated)
• 2 tbsp Olive Oil (extra‑virgin, for pan coating)

Instructions

1. Gather and Prepare Ingredients

   Measure out the cold leftover pasta, grate the Parmesan, and have the eggs, salt, pepper and olive oil within arm’s reach.

   Time: PT5M

2. Beat the Eggs

   In a mixing bowl, crack the eggs, add salt and pepper, and whisk until fully combined and slightly frothy.

   Time: PT3M

3. Combine Pasta and Egg Mixture

   Add the cold pasta to the beaten eggs, sprinkle the grated Parmesan, and toss with your hands or a fork until every strand is coated.

   Time: PT4M

4. Heat the Skillet

   Place the skillet over medium heat and drizzle the olive oil, swirling to coat the entire surface.

   Time: PT2M

   Temperature: medium heat

5. Cook the First Side

   Transfer the pasta‑egg mixture to the skillet, spreading it out and pressing gently with the spatula to form an even layer. Cook until the bottom turns golden and a firm crust forms, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Flip the Frittata

   Using a large plate or a lid, carefully invert the frittata, then slide it back into the skillet to cook the opposite side for another 4 minutes until golden.

   Time: PT4M

   Temperature: medium heat

7. Slice and Serve

   Remove the frittata from the pan, let it rest 1 minute, then cut into wedges or squares with a knife or pizza cutter. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

12g

Fiber

2g