Mediterranean Pasta Frittata

Name: Mediterranean Pasta Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 small red onion; 2 cloves garlic; 2 cups chopped fresh baby spinach leaves; 6 large eggs; ½ cup whole milk; ¼ teaspoon salt; ¼ teaspoon crushed red pepper flakes; ¼ cup sun-dried tomatoes; ¼ cup crumbled Feta cheese; 3 cups cooked penne pasta; ¼ cup chopped fresh basil

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3.0

3 reviews

Average

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
224 kcal
Course
Main Course
Cuisine
American

Mediterranean Pasta Frittata

Omar Parker

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An easy and customizable pasta frittata filled with spinach, sun-dried tomatoes and feta. Adapted from Martha Stewart’s Penne Frittata with Basil and Ricotta.

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Ingredients

Servings

2 tablespoons olive oil divided
1 small red onion chopped
2 cloves garlic minced
2 cups chopped fresh baby spinach leaves
6 large eggs
½ cup whole milk
¼ teaspoon salt or to taste
¼ teaspoon crushed red pepper flakes or to taste
¼ cup sun-dried tomatoes patted dry and chopped
¼ cup crumbled Feta cheese
3 cups cooked penne pasta
¼ cup chopped fresh basil

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Instructions

Preheat the oven to 400ºF.
Add 1 tablespoon of the olive oil to a 12-inch nonstick ovenproof skillet set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender and starting to brown. Stir in the garlic and cook for 30 seconds, until fragrant. Add the spinach to the skillet and cook until wilted. Remove from the heat and let cool for about 5 minutes.
In a medium bowl, whisk together the eggs, milk, salt and red pepper flakes. Add in the tomatoes, feta, pasta, basil and the cooled veggie mixture. Stir to combine.
Set the same skillet back over medium heat and add in the remaining 1 tablespoon olive oil. Once heated, swirl the pan to coat the bottom and sides of the skillet. Pour in the egg mixture and cook for about 2 minutes, until the edges are just starting to set. Transfer the skillet to the oven and cook for about 10 to 12 minutes, until the frittata is set. Let stand for at least 5 minutes before slicing. Serve warm or at room temperature.

Notes

About 7 ounces of dry penne pasta will yield the 3 cups once cooked.

Nutrition Information

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Calories 224kcal (11%) Carbohydrates 20g (7%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 171mg (57%) Sodium 260mg (11%) Potassium 358mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1353IU (27%) Vitamin C 6mg (7%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 224 kcal

% Daily Value*

Calories	224kcal	11%
Carbohydrates	20g	7%
Protein	11g	22%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	171mg	57%
Sodium	260mg	11%
Potassium	358mg	8%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1353IU	27%
Vitamin C	6mg	7%
Calcium	105mg	11%
Iron	2mg	11%