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Pasta and Cheese Frittata

This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce.

  • Servings: 6
Pasta and Cheese Frittata

Source: Everyday Food, March 2010



  1. In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.

  2. Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature.

Cook's Note

Place a plate slightly larger than the skillet snugly over the top. Using your hand to hold the plate firmly in place, flip the frittata onto the plate in one quick motion.

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