Easter Leftovers Frittata Recipe - Allrecipes.com
Easter Leftovers Frittata Recipe
  • READY IN 25 mins

Easter Leftovers Frittata

Recipe by  

"Leftover ham from the big dinner? Bought more eggs than your kids could boil and color? Open the fridge and throw together this pasta Frittata an easy one-pan dinner that's sure to please. Serve with heated spaghetti sauce on top, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a skillet or frying pan. Add onion and saute until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper.
  3. Cook until firm on one side; flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2003

Loved this!!! I added more onions than called for and didn't have any bell peppers, but it didn't seem to make a difference. My friend said it tasted like a ham and cheese omelet with pasta in the middle...YUMMY! Kids loved it too!

Most Helpful Critical Review
Jan 04, 2004

Are you sure it should be 8 ounces of pasta? Don't see how this was supposed to be "flipped" with all that spaghetti. We ended up with a rather unappetizing display. The flavor was ok.


10 Ratings

Dec 16, 2007

Great easy recipe for leftovers! I modified this slightly by adding spinach and then cooking it in the oven. It turned out GREAT!

May 26, 2012

I liked this. I used broccoli and mushrooms, since I can't eat bell peppers or corn and reduced the pasta by 25%. I still found it was a bit too much pasta so I added a bit more egg. I am pretty inept with flipping so I cooked this in a cast iron skillet on the stovetop and the put in the oven for about 20 minutes. Came out great. Only thing I would do differently next time is more seasoning. I tasted the mixture and it was fine, but when you take a bite with the pasta after it is cooked, it seems a bit bland.. so next time I'll overseason the mixture so it'll balance out when I eat it

Sep 08, 2013

I make a spaghetti frittata using my left over meatballs. I add cubes of mozzarella and a bit of the left over sauce. It is easy to flip if you cook it in a well oiled frying pan until it is golden. Cover the pan with a plate. Then turn the frying pan upside down letting the pasta fall onto the plate. Slide the frittata with the undone side down back into the pan and continue cooking until the other side is done. Let cool a bit before you slice it. I use a nonstick pan.

Oct 04, 2011

Great idea! versatile, and adaptable. I've done similar but I never adding the ham and angle hair together! Will keep, and share!

Feb 09, 2014

I made this into a serving for one by using 4 oz cooked pasta, 1/2 C leftover fajita peppers and onions, 2 oz fajita chicken, 2 eggs, a handful of baby spinach, and 1 oz Mexican cheese. I started on the stove top in a cast iron pan and finished in the oven under the broiler. It was a great way to combine the leftovers of two meals into a unique third.

Jan 23, 2013

Per others, added spinach and mushrooms. Also added tomatoes. Now: don't know how you would successfully flip this, and I don't have an oven safe skillet so instead (if I did, would pour into skillet, cook for 5 min or so and the transfer to oven to finalize cooking but......I don't), I poured into a 9x13 dish. Baked at 350 for apprx 25-30 min until set. I still think it needs a bit more seasoning so I don't have to rely on s&p (thyme? Sage? Italian seasoning?) but great start and overall I am happy with results but to get an a+ I need to play around with just a bit....great recipe still!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 295 mg
  • 98%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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