Recipes // Breakfast // Pasta Frittata Pie

Pasta Frittata Pie

Chef Ninamarie Bojekian

Serves 6-8 slices


  • 2 ½ Cups of Cooked Pasta (do not coat w oil)
  • 4 Large Eggs
  • 1 ½ TBS Grated Parmesan Cheese
  • 1/3 Cup of Grated Cheddar or Monterey Jack Cheese
  • Cooking Spray
  • Salt & Pepper, to taste
  1. Preheat oven to 350F. Grease a 10” non-stick sauté pan (or similar) with oil cooking spray.
  2. In a large bowl, whisk 2 eggs. Add pasta, grated parmesan and salt & pepper, to taste, if desired.
  3. Toss well and evenly lay in cold pan, off heat.
  4. Sprinkle grated cheddar cheese on top of pasta. Whisk together 2 more eggs separately and pour over pasta evenly.
  5. Cover pan and place on stove over low heat. Cook approximately 12 minutes.
  6. Pasta and eggs should be set. If the top is still a little wet, put in oven for 2-3 minutes to finish.
  7. Carefully flip frittata pie out of pan and onto a large cutting board.
  8. Use a rubber spatula to separate the sides if needed.
  9. Cut pie into slices and serve.
  10. Can be served hot, cold or at room temperature.
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