A few weeks ago I heard someone mention putting pasta in a frittata (I think I was watching a cooking show on TV, but I can’t remember)… I was skeptical. I am one of those people who is picky about the textures of my food… So, I wasn’t sure about pasta with cooked eggs.
However, the more I thought about it, the more the idea intrigued me. So, I decide to put my texture fears aside and give it a try. After all, what could it hurt? There was nothing to lose other than a few eggs and some leftover pasta and tomato sauce (which may have died a slow death in my fridge anyway). I also had some leftover chicken in the fridge, so I decided to throw that in as well.
As it turns out, adding leftover pasta to a frittata isn’t such a bad idea… In fact, I think I like it. It wasn’t at all how I imagined it (granted, I used leftover whole wheat fusilli and it wasn’t at all “brain”-like as I had imagined with spaghetti or angel hair). The flavor of the vegetables from the tomato sauce and the chicken worked really well with the eggs, which really act as a blank canvas in the dish. Topped with just a bit of parmigiano-reggiano, this golden frittata was a delicious and satisfying dinner… and it couldn’t have been easier to make!
Chicken Pasta Frittata
- 1 teaspoon extra virgin olive oil
- 1 shallot, minced
- 2 cooked chicken tenders, diced (about 1 cup)
- 1 1/2 cups leftover pasta
- 1/2 cup leftover tomato sauce
- 2 eggs + 2 egg whites
- 1/4 cup milk
- Kosher salt
- Freshly ground pepper
- 1/4 cup freshly ground parmigiano-reggiano cheese
In a non-stick skillet over medium heat, saute the shallot in the extra virgin olive oil. Add the diced chicken, leftover pasta, and tomato sauce. Toss in the skillet to warm through and evenly combine all of the ingredients.
Meanwhile, whisk together the eggs, egg whites, and milk. Season with salt and pepper. Pour the egg mixture into the skillet. Cover and reduce the heat to medium-low. Cook for 5 minutes.
While the frittata cooks on the stove, preheat the broiler. Uncover the frittata and sprinkle with the parmigiano-reggiano cheese. Place under the broiler for about 5 minutes, until the top is set and the cheese is golden. Serve immediately.
Wow that is SO unique. My hubby would love this. It is a fabulous idea!
I’ve had something similar and your version looks great! Such a delicious way to use up leftover pasta.
Pasta in a frittata sounds like a great idea! I’ll be sure to give it a try!
Yum! I’ve seen this on a few blogs now (pasta in frittata), so I think I should try!
i LOVE fritattas, but i’ve never had it with pasta! looks like dinner tonight :)
Great idea to add in some pasta!
I saw Giada on the Food Net do something similar and it looked tasty but not as good as yours Jen :)
YUM! This looks fantastic! It’s on my menu for next week :)
Hey Jen!
My family’s italian, and my zia (aunt) in Italy makes a great pasta dish with eggs – it’s basically 1 egg well scrambled with rapini and cooked bacon all served over pasta with a little bit of olive oil. So yummy!
Alyssa
I am obsessed! I am such a frittata girl and this is the perfect way to get rid of a few leftovers in my fridge! I think I will add a touch of cheddar cheese on the top and call it a day! Thanks :)
That’s a really neat idea!!! A great use of leftovers, too. Definitely something I should try out.
Now that looks good!!
Oh yum! I used to my “Quiche Italienne” sometimes for lunch when I lived in Paris. It would have a layer of pasta (usually macaroni) in it and it was delish! This looks fabulous.
I love frittata! It is a versatile dish and this is an example…..it looks wonderful.
That looks so delicious!
Yes Please! I love a good frittata – this one looks like perfection. Nice Job!
This looks great! I could for some right now…yum!
I’m a little skeptical about pasta and eggs together as well…but since you give it a glowing review, I’ll give it a try!
I just saw them make something like this on Martha Stewart the other day. I really want to try it too! I’m a little skeptical about the eggs, but like you said, not much to lose even if I don’t like it.
It looks awesome! I can’t wait to give it a try – I’m sure my husband will love it.
My husband said he does not like frittata’s!!! But man o man! He would have to love this!!! This looks absolutely INCREDIBLE!!!
Wow mustard, I like unique and crazy mixes sometimes, O.k. I am one to try almost anything~~
Thanks for sharing :)
I love, love, love paste frittatas! I normally make ours plain….pasta, eggs, parmesan and Italian seasoning. It tastes a little like mac & cheese. I really like your version, though, with the chicken…I’ll have to try that!
A great use for leftovers and I am totally intrigued by this too. Must remember next time we have leftover pasta!
This looks great! Thanks so much for sharing, I love leftovers. Pasta is one of our family fav’s and in fact, we just tried a pasta that was made from Kamut Khorasan Wheat and it was awesome! I just love finding new and healthy things to eat, new recipes etc – it makes cooking soooo fun! Way to use left overs -Thank You!