Leftover Pasta Frittata

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Last night’s noodles have never looked so appetizing.
leftover pasta frittata recipe: a blue plate with a quarter of a leftover pasta frittata on it, next to a fork and knife
Andrew Bui/Let’s Eat

Ever tried reviving last night’s noodles with a quick spin in the microwave? Odds are the results were disappointing. Luckily, there’s another alternative for repurposing yesterday’s dinner: the leftover pasta frittata from the new cookbook Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi, who you may know as @grossypelosi on Instagram.

“On the rare occasion I have leftover pasta after dinner—very, very rare—this frittata makes for a special treat the next morning,” writes Pelosi. “Adult Grossy, in his typical way, likes to be sure the pasta gets extra crispy on the bottom of the pan, the eggs are extra fluffy and cheesy and the frittata is served straight out of the skillet.”

The pasta doesn’t need to be plainly dressed in butter or olive oil either. Red sauce-, pesto- and Alfredo-slathered noodles are all fair game. Pelosi also suggests using a long pasta, like spaghetti or fettuccine, but we’re betting short shapes (like elbows, penne or rigatoni) would work too.

Reprinted with permission from Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi © 2023. Published by Union Square & Co. Photography © Andrew Bui.


6 large eggs

2 tablespoons freshly grated Parmesan or pecorino cheese, plus more for serving

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

1 tablespoon extra-virgin olive oil

1 cup cooked pasta, such as spaghetti, fettuccine or bucatini


1. Heat the broiler on high.

2. In a medium bowl, combine the eggs, Parmesan, pepper, salt and crushed red pepper flakes. Whisk thoroughly to combine.

3. In a medium oven-safe skillet, heat the olive oil over medium heat. When the oil is shimmering, add the pasta. Cook, stirring occasionally, until heated through, about 3 minutes. Add the egg mixture and tilt the skillet to distribute evenly. Cook, undisturbed, until the edges of the eggs are fully cooked and beginning to pull away from the sides of the skillet, about 5 minutes.

4. Transfer the skillet to the oven and broil for about 3 minutes, until the eggs are set and the frittata is slightly puffy. Cut into quarters, sprinkle with Parmesan and serve.

Nutrition Facts
  • 283 calories

  • 16g fat

  • 16g carbs

  • 18g protein

  • 1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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