Pasta Frittata

Serving only two, I cut everything accordingly (2 eggs, 2 oz pasta). I added pancetta, red pepper flakes and leftover broccoli, cauliflower, red bell pepper casserole topped with bread crumbs and Parmesan. I added more cheese, poured it into a hot 9" Creuset skillet with butter and oil, let it sit at medium about 5 min then finished it in my toaster-convection oven (so glad it fit!).

This was very delicious and nothing's left. One of Bittman's great wing-it recipes!

I used 4 eggs, and a combination of Asiago and pecorino cheese. I also stirred in sun dried tomatoes and caramelized onions into the egg mixture. This is dreamy!!

Having made it with both olive oil and butter, the only objection I have to this recipe is the quantity of oil/butter: both times I made it, it was too oily by half. I think 2 tablespoons is plenty. Aside form that, it's a great recipe as describes but can also be used for cleaning out the fridge - you can throw anything in there, really, and it comes out great. I definitely recommend this recipe.

Just made this with leftover Garlic Pesto Angel Hair . . . very delicious. I thought it might be too "eggy", but it's definitely not - just very firm, and holds together perfectly. No meat this time, but will definitely experiment with different leftovers.

I've made a dish like this for years. I cut it into sections and turn it and it can be finished in the pan on the stove. No oven heating necessary. It's great with leftover veggies.

The pasta frittata in my family is the traditional dish to serve on Fat Tuesday, the day before Lent begins. It is usually stuffed with cut up sopressata and hard boiled eggs. Sharp cheese, such as Pecorino is used instead of Parmiggiano and fried in a skillet on the stovetop and flipped over mid way to cook the other side, which gives it a nice crunchy exterior. More cheese is dusted on top. The idea is to saturate your senses for one last time before Lent.

Being italian I had made this recipe many times but never with the final browning in the oven. So yesterday since I had a nice bowl of leftover pasta with eggplants and tomatoes I cooked the frittata in a cast iron pan and and then baked in the hot oven for a few minutes (450 F* roasted conv.). It came out perfectly with a nice crispy top. Thank you, Mark : )

Delicious! I used what I had in the fridge: chopped sausage, frozen spinach, onion. I only have a toaster oven in my kitchen so there was no way I was getting a whole skillet in there. I used a plate to help me flip it, topped with cheese. Served with sour cream and salsa. My boyfriend LOVED it. I usually find quiche too eggy but with the pasta, the texture and taste is perfect.

This was fantastic made with left over vegetable fried rice instead of pasta. Didn't even need cheese, though I did season the eggs with tamari instead of salt. Great texture!

Just made this exactly as written, except that my nonstick skillet is only safe to 300 degrees so I cooked it a couple minutes longer at that temperature. It's basically frittata carbonara -- delicious.

My Italian grandmother taught me this recipe years ago and her instructions were "Cook a box of spaghetti, mix it with a box of eggs a bowl of Locatelli, and a hard salami this long (finger tip to wrist). Oil the pan and fry it on the stove"...and it comes out perfect every time! This was always a "clean out the frigidaire" kind of recipe without any fuss or stress that is almost impossible to mess up. Enjoy!

Respectfully disagree ... plenty of frittatas are finished in the oven in lieu of flipping over, and it is no big thing to do. As for ingredients ... ditto on the no big thing. I have had this on both continents made left over sauced pasta and/or pasta + other ingredients at the whim of the cook and it is all good.

My family loved this recipe. Made in advance up to when it set on bottom then cooled and put in frig. The family took it out next day and brought to room temp and finished cooking in oven. Loved it. I recommend using bacon and cast iron skillet.

This is INCREDIBLE - spruced it up a bit with sundried tomatoes but the basics of egg and pasta with cheese is insane Thought the recipe was a tad rogue but tried it anyway and so glad I did, my lord Cannot wax lyrical enough!!!!!!!!

For my son, who is a vegetarian, I replaced the meat with a generous amount of basil and shallots and pinch of red pepper flakes. I preferred it to the one that I made with pancetta.