Frittata Di Pasta

Frittata Di Pasta

  • Preparation 15 min
  • Cooking 15 min
  • Servings 6
  • Végétarien
  • Sans noix



    • 5 eggs
    • 6 cups (1.5 litres) cooked pasta with sauce, approximately
    • 1/2 cup (35 g) Parmesan cheese, freshly grated
    • 1/4 cup (20 g) Pecorino Romano cheese, freshly grated
    • 1/4 cup (10 g) fresh parsley, finely chopped
    • 1/4 cup (60 ml) milk
    • 1 tbsp (15 ml) olive oil


Note from Ricardo

Leftover spaghetti bolognese, seafood linguine, fettuccine with vegetables and tomatoes won’t be hanging out in the fridge for very long. Add a few eggs and some cheese, and you’ve got a new dish: pasta omelette. An Italian classic.

You can cover the skillet at this step to ensure the frittata holds together when it’s flipped, but be sure to cook it uncovered after it has been flipped.

Personal Note