Gennaro's pasta frittata – lots of ways

Name: Gennaro's pasta frittata – lots of ways
Total time: 20 min
Yield: 4
Cuisine: italian
Ingredients: 4 large eggs; 40 g Parmesan cheese plus extra to serve; sea salt; freshly ground black pepper; 400 g leftover cooked pasta; extra virgin olive oil

Perfect for picnics

Vegetarianv

“Delicious hot or cold, pasta frittata is a great way of using up leftover pasta and it’s super quick to make ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Italian Leftovers Cheap & cheerful Mains One-pan recipes Starters

Nutrition per serving

Calories 307 15%
Fat 18.8g 27%
Saturates 4.9g 25%
Sugars 0.6g 1%
Salt 0.6g 10%
Protein 14.2g 28%
Carbs 22.2g 9%
Fibre 1.2g -

Of an adult's reference intake

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Ingredients

4 large eggs
40 g Parmesan cheese , plus extra to serve
sea salt
freshly ground black pepper
400 g leftover cooked pasta
extra virgin olive oil

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Method

Preheat the oven to 200°C/400°F/gas 6. Beat the eggs in a large bowl, then finely grate in the Parmesan. Season with a little salt and a good twist of pepper. Whisk well, then stir in your pasta.
To cook the frittata, heat 3 tablespoons of oil in a 26cm non-stick ovenproof frying pan over a medium heat. Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, then place in the oven for another 5 minutes, or until firm. Carefully flip the frittata onto a large plate, then slide it back into the pan and return it to the oven for a further 5 minutes, or until crisp underneath. Serve with an extra grating of Parmesan.
If you’ve got about 400g of leftover cooked pasta that is already coated in sauce, you can swap that in for an easy twist on my basic recipe. Or try making a pizzaiola pasta frittata – make the basic pasta frittata (I like to use fusilli, but use whatever shape you have), then serve by slicing and layering over 6 ripe cherry tomatoes and 40g of fontina cheese. Scatter over a few fresh basil leaves, and finish with an extra grating of Parmesan.
If it’s springtime, make the basic recipe extra special by adding peas and pancetta. Heat 1½ tablespoons of extra virgin olive oil in a 26cm non-stick ovenproof frying pan. Peel, finely slice and add 1 onion, then sweat for a few minutes. Very finely slice 6 higher-welfare slices of pancetta and add to the pan for a further 2 to 3 minutes. Stir in 200g of peas, pour in 400ml of hot water, then turn the heat up to high and bring to the boil. Leave it to simmer for 10 to 15 minutes, or until the liquid has evaporated, then cool. Make the basic pasta frittata mixture, finely chop and add the leaves from 4 sprigs of fresh mint,, squeeze in the juice from 1 lemon, then stir in the cooled pea mixture. Cook your frittata as above, and serve with an extra grating of Parmesan.
Tip: Pasta frittata is delicious served hot or cold – I like to wrap it up to have as a snack during a long walk or a day out foraging in the woods or, take it out for a picnic.