Ingredients
Frittata Mixture
- 8 large eggs
- 2 Tbsp. half and half or milk
- 1 cup cubed fresh mozzarella cheese (about 4 ounces)
- 1/2 cup halved grape tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/4 cup freshly shredded Parmesan cheese
- Kosher salt and fresh black pepper to taste
Other
- 2 Tbsp. olive oil
- 1 cup leftover cooked pasta (any type, with or without sauce)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the frittata after stovetop cooking.
- Mix Egg Mixture: In a large bowl, whisk together the 8 large eggs and 2 tablespoons of half and half or milk until well combined. Stir in the cubed fresh mozzarella, halved grape tomatoes, sliced fresh basil, and shredded Parmesan cheese. Season with kosher salt and fresh black pepper to taste.
- Heat Pasta: Heat 2 tablespoons of olive oil in a 10-12 inch ovenproof skillet over medium heat. Add the leftover cooked pasta and cook for a few minutes, stirring occasionally, until the pasta is heated through.
- Add Egg Mixture and Cook: Pour the egg mixture over the warm pasta in the skillet. Cook over medium heat without stirring until the edges begin to firm up, about 5-7 minutes. Use a spatula to gently pull the cooked edges toward the center of the pan, allowing the uncooked egg to flow to the edges. The frittata should be half-cooked and still slightly runny in the center.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 7-10 minutes or until the frittata is fully cooked through and set in the center. For a browned and crispy top, optionally run the frittata under the broiler for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Cool and Serve: Remove the skillet from the oven and let the frittata cool in the pan for about 5 minutes. Then slice into wedges and serve warm.
Notes
- You can use any type of leftover pasta, with or without sauce, for this recipe.
- Feel free to customize with other vegetables or herbs based on what you have on hand.
- Using an ovenproof skillet is key to transferring the frittata easily from stovetop to oven.
- Broiling is optional but recommended if you like a crispier top.
- Serve with a side of fresh salad or toast for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
