Dinner tonight is the simplest pasta frittata — a quick, flexible dish that turns leftovers into a satisfying meal.
This will likely become your new weeknight favorite. Whether you’re new to cooking, prefer simple meals, or love experimenting, this recipe is endlessly adaptable and easy to make without strictly following measurements.
A perfect quick dinner — and the best part is how customizable it is.
Use whatever vegetables or proteins you have on hand. I used baby bella mushrooms, shallots and baby kale, but broccoli, peas, peppers, bacon, pancetta, ham, or chicken all work beautifully. This is a great way to use leftover roasted vegetables from last night, or to combine pantry and fridge staples into one satisfying dish.
If you’re not a big vegetable fan, try not to skip them — this is an easy, tasty way to include greens like spinach or red pepper without it feeling like a bowl of plain vegetables.
Leftover pasta makes this especially handy. Any noodle works — long pasta can be chopped, and short shapes like penne, shells or bowties are perfect. I used campanelle because it’s fun, but use what you have.
I used campanelle because it’s cute! HELLO.
This frittata is great warm or cold — perfect for quick lunches or picnics. It also reheats well, so it’s ideal for meal prep.
Add extra cheese or go light. Make it taco-inspired with scallions, salsa and black beans. The options are unlimited — treat the recipe below as a guide and then make it your own.
The texture is delightful — tender, cheesy, and full of flavor. Delicious.
Parmesan Pasta Frittata
Easy Parmesan Pasta Frittata with Spring Greens
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Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 1 cup cremini mushrooms, chopped
- 2 garlic cloves, minced
- 8 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 to 3 cups baby kale or spinach
- 1 ½ cups cooked pasta
- ⅔ cup freshly grated parmesan cheese, plus more for sprinkling
- 3 to 4 cups spring greens (or extra baby kale/spinach)
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lemon juice
Instructions
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Preheat the oven to 350°F.
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Heat an oven-safe (about 10-inch) skillet over medium-low. Add 1½ tablespoons butter; once melted, add the shallots and mushrooms with a pinch of salt and pepper. Stir in the garlic and cook until softened, about 5 minutes.
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While the mushrooms cook, whisk the eggs with salt and pepper. Stir in 2 to 3 cups greens, the cooked pasta and the parmesan until combined.
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Add the remaining 1½ tablespoons butter to the skillet. Pour the egg mixture into the pan, use a spatula to distribute ingredients evenly, and let cook on the stovetop for 5 minutes.
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Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the center is set.
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While the frittata bakes, whisk the olive oil and lemon juice with a pinch of salt and pepper. Toss the spring greens with this dressing.
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Remove the frittata from the oven and serve with the dressed greens and extra parmesan.
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Looks a little funny and tastes fantastic.