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Leftover pasta frittata

Name: Leftover pasta frittata
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 small onion or shallot, finely sliced; 3 garlic cloves, finely sliced; 5 medium free-range eggs; Small handful soft herbs (such as dill, chives, parsley and/or basil), chopped; 50g sun-dried tomatoes, roughly chopped; 100-150g cooked pasta (we used spaghetti)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 7 Jun 24
Updated: 2 Jul 24

Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.

We love leftovers! Discover more delicious ways to use them up.

Easy
June 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.

We love leftovers! Discover more delicious ways to use them up.

Nutrition: Per serving

Calories: 443kcals
Fat: 20g (4.7g saturated)
Protein: 24g
Carbohydrates: 35g (12g sugars)
Fibre: 5.5g
Salt: 0.6g

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Ingredients

1 tbsp olive oil
1 small onion or shallot, finely sliced
3 garlic cloves, finely sliced
5 medium free-range eggs
Small handful soft herbs (such as dill, chives, parsley and/or basil), chopped
50g sun-dried tomatoes, roughly chopped
100-150g cooked pasta (we used spaghetti)

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Method

Heat the oil in a small non-stick frying pan (one with a heatproof handle) over a medium heat. Add the onion/shallot with a pinch of salt and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
Whisk the eggs in a jug, then stir in most of the herbs and season well with salt and pepper.
Stir the tomatoes into the pan along with the cooked pasta. Add a splash of water if needed to help the pasta break up a little. Cook for a few minutes, stirring, to heat through, then pour in the eggs. Stir to combine so the eggs and pasta are evenly distributed, then remove the spoon.

Cook the frittata for about 8 minutes over a low-medium heat until it’s starting to set around the edges. Meanwhile, heat the grill to medium. Transfer to the grill to finish cooking – it should take 2-3 minutes but keep a close eye on it. Serve with the remaining herbs scattered over.

Recipe from June 2024 Issue

Nutrition

Nutrition: per serving

Calories: 443kcals
Fat: 20g (4.7g saturated)
Protein: 24g
Carbohydrates: 35g (12g sugars)
Fibre: 5.5g
Salt: 0.6g

delicious. tips

Easy swaps Any pasta will work here; spaghetti just looks particularly pretty. Swap the sun-dried tomatoes for artichokes in oil or olives. You could also add some spinach or salad leaves that need using up.
A non-stick pan is crucial for this recipe but, if you don’t have one, mix all the ingredients together in a bowl in step 3, then add more oil to the pan before adding the mixture to the pan as one.