Frittata di pasta

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is often less expensive.

parmesan cheese

🥗Healthier: grated pecorino

💰Cheaper: grated cheddar

Pecorino provides a similar flavor profile, while cheddar is more accessible.

bell pepper

🥗Healthier: carrots

💰Cheaper: cabbage

Carrots add sweetness and color, while cabbage is often cheaper.

Cook pasta in boiling salted water until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté chopped onion and garlic until fragrant, about 2-3 minutes.

Add diced bell pepper and zucchini, cooking until softened, about 5 minutes.

In a bowl, whisk together eggs, cheese, salt, and black pepper until well combined.

Stir in cooked pasta, sautéed vegetables, and chopped parsley into the egg mixture.

Pour the mixture back into the skillet, spreading evenly.

Cook over medium heat until the edges begin to set, about 5 minutes.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the frittata is set and golden, about 10-15 minutes.

Let cool slightly before slicing into wedges and serving.

Cooking Techniques

Spice Level:

Allergens