Kitchen Recipe Collection
Italian Frittata di Maccheroni (Pasta Omelette)
A brilliant Neapolitan breakfast or brunch dish using leftover pasta, bound together with eggs, cheese, and crispy edges.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- leftover cooked pasta (spaghetti or macaroni)
- eggs
- parmesan cheese (grated)
- pecorino romano (grated)
- black pepper
- olive oil
- cubed mozzarella or provolone (optional)
- salt
Equipment
- Large non-stick skillet
- Mixing bowl
Instructions
- 1
Prepare the Pasta
Take your leftover, un-sauced or lightly sauced cooked pasta out of the fridge. If it's clumped together, gently separate it.
- 2
Beat the Eggs
In a large mixing bowl, vigorously beat the eggs until they are uniform and slightly frothy.
- 3
Add Cheese and Seasoning
Add a generous amount of grated Parmesan, Pecorino Romano, salt, and freshly cracked black pepper to the eggs.
- 4
Combine with Pasta
Drop the cold pasta into the egg mixture. Stir very well to ensure every strand of pasta is heavily coated in the egg and cheese.
- 5
Add Melting Cheese (Optional)
For an extra treat, fold in small cubes of mozzarella or provolone cheese into the mixture.
- 6
Heat the Skillet
Heat a generous glug of olive oil in a large, well-seasoned or non-stick skillet over medium-high heat.
- 7
Pour the Mixture
Pour the pasta and egg mixture into the hot skillet. Use a spatula to press it down into an even, flat layer.
- 8
Cook the Bottom
Let it cook undisturbed for 5-7 minutes. The bottom should become deep golden brown and very crispy.
- 9
The Flip
Place a large flat plate or lid over the skillet. Quickly and confidently invert the pan to drop the frittata onto the plate.
- 10
Cook the Other Side
Slide the frittata back into the skillet (uncooked side down). Cook for another 5 minutes until the bottom is equally crispy.
- 11
Rest
Slide the cooked frittata onto a cutting board and let it rest for 5 minutes to set.
- 12
Serve
Cut into wedges like a pizza. It can be eaten warm for breakfast or cold as a midday snack.
Cooking Tips
- The skillet must be properly heated and well-oiled before adding the eggs to prevent sticking.
- Don't rush the cooking. The crispy, golden-brown crust on the pasta is the best part.
Variations
- Frittata Rossa: Uses leftover pasta that is already heavily coated in tomato sauce or ragu.
Chef's Notes & Storage
- A staple of Neapolitan 'cucina povera' (peasant cooking), designed to ensure absolutely zero food waste.
Nutrition Estimate
350 calories · 18g protein · 30g carbs · 16g fat · 2g fiber per serving
