Breakfast pasta frittata

pasta frittata recipe

This slightly unusual breakfast dish is all kinds of rewarding when your serving it freshly baked right out of the oven on a Sunday morning. Try it out once and watch it become a weekend brunch staple in your home.


⅓ box Barilla spaghetti or leftover pasta

4 tbsp. extra virgin olive oil

8 eggs

½ cup milk

½ cup Parmesan cheese, grated

1 onion, diced

1 zucchini, sliced in quarters

½ lb. small button mushrooms, cut in half

salt and pepper to taste

Fresh herb sauce:

4 tbsp. extra virgin olive oil

1 clove garlic

¼ cup parsley

6 basil leaves

salt and pepper to taste

Pasta frittata

1. Bring a large pot of water to a boil and preheat oven to 400°F

2. Cook the pasta according to the directions – one minute less than required; drain and toss with 1 tbsp. of olive oil. Place on tray to cool down

3. In a large bowl, combine the eggs, milk and cheese; season with salt and pepper and stir well

4. In an oven safe large skillet, sauté the onion in 3 tbsp. of olive oil for 3-4 minutes

5. Add the zucchini and mushrooms and sauté for 2 minutes; season with salt and pepper, add the pasta and sauté for 1 more minute

6. Add the egg mixture to the skillet and cook for 2 minutes – then put the skillet directly into the oven; cook until eggs have set and are lightly browned

7. In a blender, combine all the ingredients for the sauce and pulse to make it smooth

8. Once the frittata is done, remove it from the oven and flip it out onto a cutting board to slice

9. Top each portion with sauce before serving

Serves 7
Prep Time:
5 minutes
Cook Time:
25 minutes