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Egg Pasta Frittata Recipe

Egg Pasta Frittata

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on March 13, 2011

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    I absolutely LOVE this dish. I've made it time and time again, and serve it as a main course instead of a side. With a simple salad, it's completely perfect. I do salt generously (pasta water in particular, but also the beaten eggs, and bake just a tab longer than suggested. I never follow recipes perfectly, but this is one that (in my opinion is better if followed - not bland at all as long as it's seasoned correctly.

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  • on September 19, 2010

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    i add 1/2 cup fresh ricotta, chopped sun dried tomatoes and fresh garlic to the sauce for a little more flavor! I never have leftovers!!

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  • on August 17, 2010

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    The recipe by itself is very bland. Even the cheese gets lost. But if you add lots and lots of vegies, garlic or other spices it would be great. A solid starter recipe to add stuff to.

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  • on May 11, 2010

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    Looks like a really nice dish. This site has a great version of this recipe http://www.entertainingrecipes.org

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  • on January 01, 2010

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    I made this for New Year's Day brunch and my guys loved it! I added 1 clove of chopped garlic, 1 chopped shallot, and green pepper to my pan in the beginning, i also added a few more spices when i added the pasta. This tweak of the recipe was perfect to spice it up a bit. It helps a lot to read these reviews before cooking:

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  • on August 02, 2009

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    Like Deb from Dubuque just ahead of me, I like adding my own touches or working with what I'vegot on hand. We had leftover spaghetti noodles that had been tossed in a light pesto last night, so that was our base tonight. Followed Rachael's recipe otherwise, and got rave reviews from the gang around the table.

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  • on March 01, 2009

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    I usually add my own twist to recipes and this was fun and easy to do that. I used black pepper linguini and added chicken/apple sausage, zuchini and sun dried tomatoes. I also added both grated and shredded parmesan. I used a really big pan and followed the recipe adding the sausage, zuchinni and tomatoes (and shredded parm on top of the pasta before I added the eggs. I baked it for about 15 minutes and it was fantabulous. Definitely a keeper in the recipe box.

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  • on August 06, 2008

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    I'm not sure what the problem was, but this was nearly inedible. The texture was fine, nothing was over cooked and we even used fresh parsley from our garden. The nutmeg flavor was over powering and my husband measured a scant 1/4 teaspoon. The only saving grace was the lack of onion and garlic made it a safe treat for the dogs.

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  • on June 03, 2008

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    I tried this recipe with leftover pasta. It was quick and so delicious! Highly recommended for an easy dinner!

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  • on April 21, 2008

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    This recipe was bland and boring, and full of calories. Next time, I'll forget the noodles and add lots of flavorful veggies.

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