5 from 28 votes
Easy Parmesan Pasta Frittata with Spring Greens
This Parmesan Pasta Frittata combines cooked pasta with eggs, Parmesan cheese, sautéed onions, mushrooms, and garlic. The addition of kale or spinach incorporated into the custard gives a tender green texture, while fresh spring greens tossed with olive oil and lemon serve as a bright contrast. Baked until set, this frittata offers a savory, satisfying meal that also uses leftover pasta effectively.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
people
Course:
Main Course
Cuisine:
American
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!
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