Easy Parmesan Pasta Frittata with Spring Greens
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Easy Parmesan Pasta Frittata with Spring Greens
Description
Easy Parmesan Pasta Frittata with Spring Greens features a mixture of cooked pasta, eggs, Parmesan, and sautéed vegetables baked together until firm. The recipe starts by softening onions, mushrooms, and garlic in butter, then mixing them with whisked eggs, greens like kale or spinach, and grated Parmesan. The frittata is cooked gently on the stovetop before finishing in the oven for a tender, cohesive texture. Fresh spring greens dressed in olive oil and lemon juice accompany the dish, adding a refreshing contrast. This frittata is flexible with greens and makes a good use of leftover pasta, offering a hearty yet light meal.
The egg custard binds the ingredients to create a soft but set texture, while mushrooms and onions add subtle earthiness. The Parmesan adds savory depth. Served warm with the dressed greens and an extra sprinkling of cheese, it can be a pleasing brunch or lunch option.
The dressing for the greens is simple, using olive oil, lemon juice, salt, and pepper for a bright finish that balances the richness of the frittata. This recipe is straightforward to prepare and suitable as a single-pan meal.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion diced, or shallot
- 1 cup cremini mushrooms chopped
- 2 garlic minced, cloves
- 8 egg large
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 cups kale baby, or spinach
- 1 ½ cups pasta cooked
- ⅔ cup Parmesan Cheese plus more for sprinkling, freshly grated
- 3 to 4 cups spring greens (or more baby kale or spinach)
- 1 tablespoon olive oil
- 2 teaspoons lemon juice freshly squeezed
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!
User Reviews
Overall Rating
5
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