Stovetop pasta frittata: a quick and easy vegetarian frittata with pasta, mushrooms, and spinach all tossed together with eggs and fried on the stovetop like you would an omelet. An affordable dish for brunch, lunch or dinner, family-friendly, and meat-eater approved.
Why you'll love this recipe
You will love this frittata with pasta for meal preps, fast meals, and leftovers. Whenever I make pasta, I cook extra because I don't stick to per-person measurements. Sometimes I like to eat for two, mkay?
This Spanish-style frittata [aka tortilla de pasta] is perfect for using up leftover noodles. It's easy to reheat, although delicious cold as well, which is excellent for make-ahead breakfast prep.
Tortilla de Pasta
In Spain, tortilla is a signature dish similar to an omelet (or omelette) or crustless quiche, of scrambled eggs and potatoes (tortilla de patatas) or pasta.
This pasta frittata was the perfect quick dinner solution for TheBetterHalf and me. Best of all, it is cooked on the stovetop!
Noodles are the ultimate comfort food, and we love exploring recipes from different cultures.
Like this simple pasta recipe from Spain, you will enjoy other vegetarian noodle recipes here at All that's Jas such as these Mexican noodles with Veracruz sauce, Mediterranean feta mac and cheese, Italian spaghetti with caramelized cauliflower and mushrooms, or French fusilli pasta bake with pumpkin and goat cheese.
What's in this Spanish dish?
- Pasta (duh)
- Eggs (essential too)
- Mushrooms - omit or replace with a veggie(s) you like
- Greens - your choice (spinach, Swiss chard, kale...)
- Aromatics - garlic
- Spices - parsley
- Seasonings - salt and pepper
- Milk - use lactose-free if you must
- Fat - oil or butter
Here's how to make it:
*A detailed and printable recipe card is available at the bottom of this post.
- If you're starting from scratch, cook farfalle pasta al dente according to package directions or use leftover pasta.
- In a cast iron or non-stick (this is crucial) skillet with a lid, sauté the mushrooms with garlic until the mushrooms are tender. Add the spinach and sauté until wilted. Stir in the cooked pasta.
- In a small bowl, whisk the eggs with milk, salt, and pepper, and pour over the vegetables and the pasta. Sprinkle with chopped fresh parsley, cover, and cook on low heat until eggs are set, about 10-20 minutes. Let cool slightly, then cut into wedges and serve.
Pro Tips/Recipe Notes:
- It is highly recommended to use a non-stick skillet, like a cast iron (which you notice I use for almost everything) or this covered casserole used for this recipe. Make sure to heat the skillet before adding the oil and add the rest of the ingredients when the oil is hot to prevent sticking.
- Don't have a lid for your skillet? Cover it with aluminum foil. You just want to steam the eggs until the desired doneness. Alternatively, you can place the skillet in the oven to finish the cooking of the eggs. However, who wants to turn on the oven in the summer, amirite? Stovetop meals are the best!
- Feel free to add meat if you like [bacon would be my first choice]. Frittatas are a great way to use up any leftovers.
- Not a fan of 'shrooms? Use asparagus, peppers, zucchini, or peas. Make sure to adjust the cooking time for each vegetable.
- I think adding some shredded cheese such as cheddar to the top of the hot frittata would be an excellent addition too, not just for the flavor but color as well.
- I think this frittata is more appealing when it's nicely browned (or top with cheese as suggested above). To brown both sides of frittata, you'll need to flip it over. Gently shake the skillet to loosen the frittata or use a rubber spatula to lift it. Place a large plate upside down on the top of the skillet and flip the frittata into the plate. Then slide the frittata back into the skillet and cook for another 2-3 minutes.
BONUS TIP: wear the oven mittens and flip your hot skillet very carefully, holding the plate tight against it.
FAQs
They are very similar dishes, indeed. They can use the same ingredients, but the cooking method varies slightly.
Frittata is a dish of eggs mixed with additional ingredients such as vegetables, meats, cheese, and herbs or some combination of the listed and usually finished baking in the oven.
Omelet [or omelette] is a dish of eggs folded around a filling, such as vegetables, meats, cheese, herbs, or some combination of listed, cooked in a frying pan.
I love adding just sliced tomatoes on the side in spring, but a simple green salad also makes a light accompaniment. If you like it spicy, drizzle some hot sauce to taste over your frittata.
You can also top this Spanish pasta dish with sour cream.
More recipes like this you need to try:
- Easy Frittata with Greens and Goat Cheese
- Bacon And Greens Frittata
- Easy Cauliflower Frittata
- Frittata With Stale Bread
- One-Pot Creamy Chicken and Shrimp Pasta Alfredo
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Stovetop Spanish Pasta Frittata
EQUIPMENT
- cast iron skillet with a lid
Ingredients
- 8 oz uncooked farfalle pasta
- 4 tablespoons oil or butter
- 6 oz mushrooms, sliced
- 1 clove garlic, minced
- 4 cups spinach
- 5 eggs
- 5 tablespoons milk
- Salt and pepper to taste
- Fresh parsley leaves
Instructions
- Cook 8 oz. of farfalle pasta al dente, according to the package direction; drain and set aside.
- In a cast iron or non-stick skillet with a lid, over medium-high heat, sauté 6 oz sliced mushrooms, and 1 clove minced garlic in 4 tablespoons of oil or butter until mushrooms are tender.
- Add the four cups of spinach and sauté until wilted. Stir in the cooked pasta.
- In a small bowl, whisk five eggs with five tablespoons of milk, and salt and pepper to taste. Pour over the vegetables and pasta in the skillet. Sprinkle with chopped fresh parsley, cover, and cook on low heat until eggs are set, about 10-20 minutes.
- Let cool slightly, then cut into wedges and serve. *See recipe notes for best results.
Notes
- It is highly recommended to use a non-stick skillet, like a cast iron (which you notice I use for almost everything) or this covered casserole used for this recipe. Make sure to heat the skillet before adding the oil and add the rest of the ingredients when the oil is hot to prevent sticking.
- Don't have a lid for your skillet? Cover it with aluminum foil. You just want to steam the eggs until the desired doneness. Alternatively, you can place the skillet in the oven to finish the cooking of the eggs. However, who wants to turn on the oven in the summer, amirite? Stovetop meals are the best!
- Feel free to add meat if you like [bacon would be my first choice]. Frittatas are a great way to use up any leftovers.
- Not a fan of 'shrooms? Use asparagus, peppers, zucchini, or peas. Make sure to adjust the cooking time for each vegetable.
- I think adding some shredded cheese such as cheddar to the top of the hot frittata would be an excellent addition too, not just for the flavor but color as well.
- I think this frittata is more appealing when it's nicely browned (or top with cheese as suggested above). To brown both sides of frittata, you'll need to flip it over. Gently shake the skillet to loosen the frittata or use a rubber spatula to lift it. Place a large plate upside down on the top of the skillet and flip the frittata into the plate. Then slide the frittata back into the skillet and cook for another 2-3 minutes.
Marie says
This looks so good, Jas! I haven't eaten yet today and if i could, I'd have this for breakfast this morning. LOL Hubby and I are definitely giving this recipe a try - thank you 🙂
Jas says
Hi, Marie! It's definitely a good way to use up leftover pasta 🙂 Thanks for stopping in! Wishing you a wonderful weekend. xx
Kelly Anthony says
My girls love pasta and our pantry is always stocked with some kind of pasta so this recipe will be perfect for any day of the week.
Jas says
Glad you like it, Kelly! Hope your girls will enjoy it 🙂
Jennifer Quisenberry says
I had never thought to use pasta in a frittata before! What a great way, like you suggested, to use up some extra pasta. Like yourself, I'm guilty of making too much pasta. (Is there such a thing as too much pasta?) Delicious suggestions, and I can't wait to make some different variations on the main recipe.
Jas says
Jennifer, I don't think there can ever be too much past either, lol. Glad you like this pasta frittata and hope you'll give it a try! xx
Shivani Raja says
This pasta frittata looks gorgeous - I love how you’ve styled it, and the process shots came out really great too! p.s. I’m totally on the same page with regards to pasta portions - I don’t even read them haha!
Jas says
Lol, can we be friends? 😀 Thanks for stopping in, Shivani! x
MARISA says
This recipe is so perfect for brunch but also for a quick and easy dinner. Thanks for sharing!
Jas says
It really is. Thanks for stopping in, Marisa!
Natalie says
Looks so delicious! Perfect for a nice dinner that everyone will love! Thank you for the recipe.
Jas says
Thank you, Natalie! Glad you like it 🙂
pamelagreer says
I've made this with leftover spaghetti and just red sauce, but I love your version so much more!! So easy to change it up based on the season!
priya says
I love this recipe totally jas.
Jas says
I'm happy you love it, Priya! Hope your weekend is awesome! xx
Healthy World Cuisine says
Love this idea and so will the boys! Filling and hearty brunch for sure. This is one of those fabulous Sunday meal prep meals. Thanks so much for making #noodleswithoutborders so fun and diverse. Can you believe it has been 12 months. We best celebrate. Chill the chardonnay, will be over in a flash. Pinning to all of our favorite boards.
Jas says
Thank you so much, Bobbi! Wine is chilled, bring your soba salad! 😉
Kim | Give it Some Thyme says
Love this hearty frittata with the addition of pasta! Perfect for brunch and quick and easy dinners especially with using whatever veggies we have on hand. Great dish Jas!
Jas says
Many thanks, Kim! It's good for lazy days as you can skip making lunch because it's so filling. Have a great week!
Chelsey says
This is such a great idea! We love frittatas and make them all the time with rice and other veggies, but I’ve never thought to use pasta in them. Genius! Sounds so yummy with the sautéed mushrooms, garlic and spinach. Can’t wait to try this recipe!
Jas says
I have yet to try it with rice! Thanks for the idea, Chelsey! xx
Haley Seymour says
What a beautiful summer dish!! Looks great, Jas!
Jas says
Thank you, Haley! A good dish to use up leftover pasta and serve for breakfast to your overnight guests before they head back on the road. It'll keep them satisfied for a while. 🙂
Alexandra Shunk says
How delicious is this!? I have never had a Spanish frittata before but I would totally try this!! I love the idea of adding pasta! I just need to get myself a larger nonstick skillet!! 😉
Jas says
Glad you like it, Aleka! This could also be oven-baked in a round or square baking dish, but I love my cast iron skillets! I also have mini ones for individual frittatas. 🙂 Have a great and safe 4th!