Pasta Frittata
Published February 1, 2005
Suzy Allman for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ pound spaghetti, linguine, fettuccine or other long pasta (or about ½ pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
¼ cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 180 milligrams cholesterol; 328 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 1 gram fiber; 390 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Step 2
Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- Step 3
In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Private Notes
Comments
Serving only two, I cut everything accordingly (2 eggs, 2 oz pasta). I added pancetta, red pepper flakes and leftover broccoli, cauliflower, red bell pepper casserole topped with bread crumbs and Parmesan. I added more cheese, poured it into a hot 9" Creuset skillet with butter and oil, let it sit at medium about 5 min then finished it in my toaster-convection oven (so glad it fit!).
This was very delicious and nothing's left. One of Bittman's great wing-it recipes!
I used 4 eggs, and a combination of Asiago and pecorino cheese. I also stirred in sun dried tomatoes and caramelized onions into the egg mixture. This is dreamy!!
Having made it with both olive oil and butter, the only objection I have to this recipe is the quantity of oil/butter: both times I made it, it was too oily by half. I think 2 tablespoons is plenty. Aside form that, it's a great recipe as describes but can also be used for cleaning out the fridge - you can throw anything in there, really, and it comes out great. I definitely recommend this recipe.
This was the first time I prepared this frittata. I was very disappointed. It was bland, more like scrambled eggs with a little bacon thrown in. I don't plan to make it again. I make a black-eyed pea frittata every year on New Year's Day, which I LOVE. I'm open to more frittata recipes, but I'll be looking for some with more interesting flavors than this one.
Easy peasy. I used vegetarian bacon and added some chopped spinach and leftover rice vermicelli noodles.
I always flip a frittata instead of putting it in the oven. It’s kind of a pain, but worth it not to have overcooked eggs on the bottom. I used bacon and used the rendered fat instead of olive oil or butter, and added spinach and slow-roasted tomatoes.