Frittata di Pasta
Not sure what to do with leftover pasta? Make this awesome 15-minute frittata di pasta loaded with fresh Italian flavor.
Serving: 6
Calories: 241kcal
Ingredients
- 250 g cooked spaghetti, or other pasta shapes
- 150 g mozzarella or goat cheese, cubed
- 5 large eggs, beaten
- 225 g fresh spinach leaves
- 170 g cherry tomatoes, seeds and juice removed, sliced
- a bunch of chopped fresh basil and mint
- 150 g peas, cooked
- 3 spring onions, finely chopped
- 2 tablespoons extravirgin olive oil
Instructions
- Preheat oven to 190°C/390°F.
- In a large bowl add the cooked pasta and eggs and mix well. Add in the cubed mozzarella cheese, spinach leaves, tomatoes, peas and chopped fresh herbs. Season with salt and pepper to taste and mix all ingredients well.
- Brush with the extra-virgin olive oil a medium-sized oven-friendly skillet and place it over medium heat.
- Gently pour the spaghetti mixture into the skillet. Make sure the pasta is evenly distributed and almost entirely covered with the eggs and other ingredients.
- Cook on the stove for about 5 minutes, until the frittata edges are firm but the center is still runny.
- Finish the cooking process in the oven, until the center is no longer liquid and the frittata is nicely golden brown on top, about 10 minutes.
- Remove from the oven and serve warm or allow to cool and serve into slices at room temperature.
- Store in the fridge in an airtight container for up to 2 days.
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Nutrition
Calories: 241kcal | Carbohydrates: 20g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 179mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4380IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.