Leftover Pasta Frittata
This leftover pasta frittata is the perfect way to reinvent day old pasta and leftover bacon scraps. This recipe comes together in no time and tastes seriously delicious.
Servings: 8 servings
Calories: 164kcal
Equipment
- 1 11-inch, oven safe, non-stick skillet
- 1 large mixing bowl
Ingredients
- 2-3 cups angel hair pasta cooked leftovers, roughly chopped
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cracked black pepper
- ½ cup shredded mozzarella cheese plus extra for the top
- ¼ cup grated parmesan cheese
- ¼ cup Italian parsley roughly chopped
- ¼ cup crumbled bacon
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk the eggs.
- Next, add the roughly chopped leftover pasta, parmesan cheese, shredded mozzarella cheese, salt, garlic powder, cracked black pepper and Italian parsley. Mix well.
- Heat an 11-inch non-stick, oven-safe skillet over medium high heat.
- Add butter and olive oil to the pan.
- Once melted, pour the egg and pasta mixture into the prepared skillet.
- Reduce the heat to low and allow the eggs to set to 1-2 minutes.
- Sprinkle the top with extra mozzarella cheese and finish baking the dish in the oven for 18-20 minutes.
- Sprinkle with crumbled bacon and enjoy.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 13g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 405mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg