Leftover Pasta Frittata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 656
- Total Fat
- 37
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 38
- Cholesterol
- 443
- Sodium
- 930
- Total: 45 min
- Active: 25 min
Ingredients
6 slices bacon (about 4.5 ounces), chopped
1/2 small onion, thinly sliced
2 cloves garlic, minced
6 ounces cooked pasta, such as spaghetti, linguine or bucatini
1 cup cherry tomatoes (about 7 ounces), halved
1 cup pearl-size fresh mozzarella balls (about 8 ounces), drained
8 large eggs
1/2 cup favorite tomato sauce (jarred or homemade)
1/4 cup whole milk
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan, plus more for serving
Directions
- Preheat the oven to 375 degrees F.
- Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
- Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
- Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.