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Easy Parmesan Pasta Frittata with Spring Greens

This super easy pasta frittata uses leftover ingredients and can be prepped ahead of time. Leftovers are great and it's satisfying and delicious!
5 from 7 votes
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Ingredients

  • 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
  • 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

Instructions 

  • 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!
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