Recipe: Vegetarian Leftover Pasta Frittata

Vegetarian Leftover Pasta Frittata

  • Servings: Makes one medium skillet full; about 4 servings.
  • Difficulty: easy
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Here’s what you’ll need (Remember this is just a base to work from, get creative!):

1 tbsp. extra virgin olive oil
¼ cup orange bell pepper, dicedVegetarian Leftover Pasta Frittata
1 roma tomato, diced
2 large baby bella mushrooms, chopped
¼ cup green onion, diced
1 small handful spinach, roughly chopped
1 cup leftover pasta from last night (any pasta will do; we used angel hair)
2 eggs
¾ cup egg whites
¼ cup feta cheese
Italian seasoning (or whatever you typically season your eggs with)
sea salt
black pepper

Makes one medium skillet full; about 4 servings

  1. In a small bowl, whisk together the eggs and egg whites until combined. Season with salt and pepper and set aside.
  2. Add the extra virgin olive oil to a medium skillet and heat on medium-high. Once hot, add all of your veggies except the spinach. Season veggies with Italian seasoning to taste. Cook until just slightly tender. Now add the spinach and pasta and cook an additional 2-3 minutes. Note: If using a stringy pasta like angel hair or spaghetti, “fluff” the pasta before adding to the skillet so it isn’t one big clump in the center of your frittata.
  3. Pour the eggs into the pan. As the eggs begin to set, slightly lift the mixture up at the edges to ensure any uncooked egg flows to the bottom. Cover and continue to cook until the eggs are well set and the bottom has slightly browned.
  4. Remove the frittata using a rubber spatula and transfer to a plate. Sprinkle with feta cheese and cut into slices to devour!

Buon Appetito! 💜

See entire post with recipe here.