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Easy parmesan pasta frittata with spring greens

Blossom Lady
Jul 26, 2022 08:24 AM
Easy parmesan pasta frittata with spring greens

Dinner tonight is the simplest pasta frittata! I promise this is going to be your new go-to easy, favorite weeknight recipe. Because whether you don’t know how to cook, don’t like to cook or you looooove to cook, you can 100% make this recipe your own! Without even relying on a full recipe.You can use whatever veggies you want. Whatever you have on hand. I used baby bella mushrooms, shallots and baby kale. You can use broccoli, bacon, peas, peppers – seriously, whatever you have on hand!

You can use leftover roasted vegetables from dinner last night. Or you don’t have to use any vegetables at all – use bacon or pancetta or ham or even chicken. The options are seriously endless! This is such a versatile meal.

From a former vegetable hater, I suggest not skipping the veg. If you can handle it. Because this is such a great way to get some in (especially ones like spinach or red pepper) without straight up eating a bowl of vegetables.


  • 3 tablespoons unsalted butter
  • 1 shallot, diced
  • 1 cup cremini mushrooms, chopped
  • 2 garlic cloves, minced
  • 8 large eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 to 3 cups baby kale or spinach
  • 1 ½ cups cooked pasta
  • ⅔ cup freshly grated parmesan cheese, plus more for sprinkling
  • 3 to 4 cups spring greens (or more baby kale or spinach)
  • 1 tablespoon olive oil
  • 2 teaspoons freshly squeezed lemon juice
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
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