Easy Parmesan Pasta Frittata with Spring Greens.
Dinner tonight is the simplest pasta frittata!
I promise this is going to be your new go-to easy, favorite weeknight recipe. Because whether you don’t know how to cook, don’t like to cook or you looooove to cook, you can 100% make this recipe your own! Without even relying on a full recipe.
Now isn’t that just the best?!
Okay so this is the EASIEST satisfying recipe and perfect for dinner tonight.
Here’s the deal:
You can use whatever veggies you want. Whatever you have on hand. I used baby bella mushrooms, shallots and baby kale. You can use broccoli, bacon, peas, peppers – seriously, whatever you have on hand!
You can use leftover roasted vegetables from dinner last night. Or you don’t have to use any vegetables at all – use bacon or pancetta or ham or even chicken. The options are seriously endless! This is such a versatile meal.
From a former vegetable hater, I suggest not skipping the veg. If you can handle it. Because this is such a great way to get some in (especially ones like spinach or red pepper) without straight up eating a bowl of vegetables.
You can also use leftover pasta too. This is actually such a great recipe for leftover pasta – and if you are making a meal plan for the next coming days, you can prep pasta ahead of time earlier in the week to have this. You can use ANY kind of noodle. If it’s a long noodle – cut it up. If it’s penne or shells or bowties, you’re good to go.
I used campanelle because it’s cute! HELLO.
Another reason it’s the best meal ever? It’s good COLD. Yes!
Now of course, I prefer it warm because I’m slightly high maintenance.
But you can eat it cold straight from the fridge. It also reheats well, so there’s that.
Add a ton of cheese or just a little cheese. Make it taco-inspired with some scallions and salsa and black beans. Seriously, you can do ANYTHING with this!
Use the recipe below as your guide and then go.to.town.
P.S. the texture is out of this world too. DELISH.
Parmesan Pasta Frittata
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 1 cup cremini mushrooms, chopped
- 2 garlic cloves, minced
- 8 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 to 3 cups baby kale or spinach
- 1 ½ cups cooked pasta
- ⅔ cup freshly grated parmesan cheese, plus more for sprinkling
- 3 to 4 cups spring greens (or more baby kale or spinach)
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Heat an oven-safe skillet (about a 10-inch) over medium-low heat. Add 1 ½ tablespoons butter and once melted, add in the shallots and mushrooms with a pinch of salt and pepper. Stir in the garlic. Cook until softened, about 5 minutes.
While the onions are cooking, whisk together the eggs, salt and pepper. Stir in the 2 to 3 cups greens, pasta and parmesan until combined.
Add the remaining 1½ tablespoons of butter to the skillet. Pour the egg mixture into the skillet. Use a spatula to stir and even everything out. Let it cook for 5 minutes.
Place the skillet in the oven and bake for 10 to 15 minutes, or until the center is set.
While the frittata bakes, whisk together the olive oil and lemon juice with a pinch of salt and pepper. Toss the greens with the olive oil + lemon juice and toss.
Remove from the oven and serve with the dressed spring greens and extra parmesan!
Looks a little funny and tastes fantastic.