A clever and delicious way to use leftover pasta, fried with eggs, olive oil, and cheese into a crispy-edged cake.
Free · opens the app, or installs it first
Better in the app
Hands-free cook mode
Step-by-step with voice — no greasy taps.
Auto-scale servings
Resize the recipe and the shopping list.
Cook against your pantry
See what you have vs. what to buy.
Save it to your kitchen
Keep it, plan it into your week.
If using uncooked pasta, boil until al dente and drain. If using leftover pasta, bring it to room temperature.
In a bowl, beat the eggs together with the grated parmesan, minced garlic, chopped parsley, salt, and pepper.
Mix the pasta into the egg mixture until thoroughly coated.
Heat the olive oil in a non-stick skillet over medium-high heat. Pour in the pasta and egg mixture, spreading it out evenly.
Cook for 6-8 minutes until the bottom is deeply golden and crispy.
Place a plate over the skillet, flip the frittata onto the plate, and slide it back into the pan to cook the other side for another 4-5 minutes.
Allow to cool slightly, slice into wedges, and serve warm or at room temperature.
Estimated, per serving
420kcal
Calories
20g
Protein
48g
Carbs
16g
Fat
Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.
Scan to open this recipe on your phone
