Making an omelette with leftover pasta is a clever and delicious way to reduce waste and whip up a quick, filling meal — think of it as an Italian-style frittata-meets-omelette! Here’s a simple, flexible recipe to help you pull it off.
🍳 Omelette with Leftover Pasta (Pasta Frittata Style)
🕒 Total Time: 15–20 minutes
🍽️ Serves: 2
Ingredients
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1 to 1½ cups leftover cooked pasta (any type — spaghetti, penne, etc.)
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3–4 large eggs
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2–3 tbsp milk or cream (optional, for fluffiness)
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¼ cup grated cheese (Parmesan, mozzarella, cheddar, or a mix)
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Salt and pepper, to taste
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1 tbsp olive oil or butter
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Optional add-ins:
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Chopped herbs (parsley, basil)
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Leftover veggies or meat (chicken, sausage, etc.)
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Chili flakes for spice
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Instructions
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Beat the Eggs
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In a bowl, whisk together eggs, milk (if using), salt, pepper, and cheese.
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Prepare the Pasta
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If the pasta is clumped together, toss it with a splash of olive oil or a little water to loosen it up.
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Heat the Pan
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Heat olive oil or butter in a nonstick or well-seasoned skillet over medium heat.
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Combine & Cook
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Add pasta to the skillet and warm it through for 1–2 minutes.
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Pour the egg mixture over the pasta and gently stir to distribute evenly.
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Cook without stirring for 4–5 minutes, or until the bottom is golden and the top is mostly set.
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Finish Cooking
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Option 1: Flip the omelette/frittata carefully and cook the other side for 2–3 minutes.
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Option 2: Place the pan under the broiler for 1–2 minutes to set and brown the top.
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Serve
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Slide onto a plate, slice into wedges, and garnish with more cheese or herbs.
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🔄 Variations
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Spaghetti Omelette (Frittata di Pasta): A classic in Naples — often made with just pasta, eggs, cheese, and salt. Simple and satisfying!
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Add tomato sauce to the pasta first for a pizza-like flavor.
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Make it spicy with a little crushed red pepper or hot sauce.
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Go cheesy with a combo of Parmesan + mozzarella for a gooey center.