Frittata of Leftover Pasta


  • 5 – 6 eggs, beaten
  • ½ cup freshly grated Parmesan cheese
  • 1 ½-2 cups cold cooked pasta, with any sauce
  • Salt and freshly ground black pepper
  • 5 tbsp. Butter


  1. Combine beaten eggs with pasta, Parmesan and season to taste. Heat half the butter in a large non-stick fry pan. Pour in pasta mixture. Cook over moderate heat, without stirring, for 4-5 minutes, or until the bottom is golden brown. Loosen the frittata by shaking the pan backwards and forwards.

  2. Gently flip the frittata, downside up onto a plate. Melt remaining butter and slide frittata into pan and continue cooking until golden brown on the second side, 3-4 minutes more.

  3. The frittata can be served hot, at room temperature, or cold. Cut into 4 wedges. Serves 4.