Pasta frittata

 It’s delicious hot or cold for lunch the next day.

by Emily Richards PH Ec.
233 cal Serves 6
Prep time 0h 10m
Cook time 0h 25m
Total time 0h 35m
generic kitchen utensils



  1. Step 1

    Preheat oven to 400° F (200° C).
  2. Step 2

    In a bowl, whisk eggs and ground pepper; stir in cooked pasta.
  3. Step 3

    In an ovenproof nonstick skillet (see tip below), heat oil over medium heat and cook onions, pepper, oregano and hot pepper flakes for about 2 minutes or until softened.
  4. Step 4

    Stir in pasta and egg mixture; lifting around edges to let egg mixture flow to bottom. Continue to cook for about 5 minutes or until edges are set and bottom is golden brown.
  5. Step 5

    Place skillet in oven and cook for about 10 minutes or until knife inserted in centre comes out clean.
  6. Step 6

    Slide onto cutting board and cut into wedges. Serve immediately or cool for tomorrow’s lunch. For smaller hands, cut into finger size pieces and place in a thermos. Pack a container of salsa or pasta sauce for dipping.


  • To make a plastic- or wood-handled skillet ovenproof, simply wrap handle with foil before placing in the oven.

Nutritional information

Per serving (1 cup / 250 mL)

13 g
94 mg
184 mg
Total fat
10 g
Saturated fat
3 g
279 mg
23 g
2 g
2 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.