Home > Leftover lunch recipes > Leftover pasta frittata
By: Emily Gussin
Food producer and sustainability lead, delicious.
- Published:7 Jun 24
- Updated:7 Jun 24
- Test kitchen approved
Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.
We love leftovers! Discover more delicious ways to use them up.
Easy- June 2024
Test kitchen approved
- Serves 2
- Hands-on time 25 min
Leftover spaghetti is the carb hero of this robust omelette – a bit like potatoes in a Spanish tortilla. This versatile frittata is the perfect vehicle for any leftover pasta and veg.
We love leftovers! Discover more delicious ways to use them up.
- Dairy-free recipes
- Vegetarian recipes
Nutrition: Per serving
- Calories
- 443kcals
- Fat
- 20g (4.7g saturated)
- Protein
- 24g
- Carbohydrates
- 35g (12g sugars)
- Fibre
- 5.5g
- Salt
- 0.6g
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Ingredients
- 1 tbsp olive oil
- 1 small onion or shallot, finely sliced
- 3 garlic cloves, finely sliced
- 5 medium free-range eggs
- Small handful soft herbs (such as dill, chives, parsley and/or basil), chopped
- 50g sun-dried tomatoes, roughly chopped
- 100-150g cooked pasta (we used spaghetti)
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Method
- Heat the oil in a small non-stick frying pan (one with a heatproof handle) over a medium heat. Add the onion/shallot with a pinch of salt and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
- Whisk the eggs in a jug, then stir in most of the herbs and season well with salt and pepper.
- Stir the tomatoes into the pan along with the cooked pasta. Add a splash of water if needed to help the pasta break up a little. Cook for a few minutes, stirring, to heat through, then pour in the eggs. Stir to combine so the eggs and pasta are evenly distributed, then remove the spoon.
- Cook the frittata for about 8 minutes over a low-medium heat until it’s starting to set around the edges. Meanwhile, heat the grill to medium. Transfer to the grill to finish cooking – it should take 2-3 minutes but keep a close eye on it. Serve with the remaining herbs scattered over.
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- Recipe from June 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 443kcals
- Fat
- 20g (4.7g saturated)
- Protein
- 24g
- Carbohydrates
- 35g (12g sugars)
- Fibre
- 5.5g
- Salt
- 0.6g
delicious. tips
Easy swaps Any pasta will work here; spaghetti just looks particularly pretty. Swap the sun-dried tomatoes for artichokes in oil or olives. You could also add some spinach or salad leaves that need using up.
A non-stick pan is crucial for this recipe but, if you don’t have one, mix all the ingredients together in a bowl in step 3, then add more oil to the pan before adding the mixture to the pan as one.
Buy ingredients online
Recipe By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published:7 Jun 24
- Updated:7 Jun 24
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