Macaroni frittata

Growing up Silvana Franco was taught this trick of using leftover pasta or torn up bread to giving a lovely, sponge-like texture to frittatas
By Silvana Franco
Macaroni frittata
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 5 large eggs
  • 200 g leftover cooked macaroni or spaghetti
  • bunches flat-leaf fresh parsley, roughly chopped
  • 100 g pecorino or grana padano cheese, diced
  • pinches dried red chilli flakes
  • 1 tbsp olive oil, plus extra for drizzling
  • rocket, cherry tomatoes and red chicory salad, to serve
  • dashes of white wine vinegar, to dress


1. In a large bowl, whisk together the eggs. Mix in the pasta, spring onions and parsley.

2. Stir in the cheese, plenty of black pepper and a good pinch of crushed chillies.

3. Heat the oil in a 20cm diameter non-stick frying pan. Pour in the egg mixture and cook on the lowest heat for 7-8 minutes, or until the mixture is almost cooked right through.

4. Carefully invert the frittata onto a plate - it may stick in places where the cheese has melted and then slide back into the pan. Alternatively you can place it under a medium grill.

5. Cook for a further 5 minutes until golden and set right through. Slip out onto a board, cut into wedges and serve with salad dressed with olive oil and white wine vinegar.

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