Stovetop Spanish Pasta Frittata

Horizontal photo of the stovetop pasta frittata

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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.

 

Spanish pasta frittata skilled served on a plate with text overlay.

 

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.  

 

Pasta frittata in a white skillet with cherry tomatoes

 

If they could, my granddaughters would eat pasta every day for the rest of their days. They usually enjoy their noodles just sprinkled with parmesan.

 

You should see my pantry stocked up with all kinds of pasta shapes. Even the simplest recipes aren’t boring at grandma’s house.

 

Because this grandma always cooks too much food but doesn’t like wasting it, we used up leftover farfalle [bow-tie or butterfly pasta] they had for lunch when they stopped by the other day in this easy stovetop dish.

 

 ALSO, NOODLES WITHOUT BORDERS

 

This pasta frittata was the perfect quick dinner solution for TheBetterHalf and me. Best of all, it is cooked on the stovetop! A Spanish recipe with pasta – you think it must be time for Noodles Without Borders. You’re right!

 

And if you’ve never heard of it, it’s a thing my friend Bobbi of Healthy World Cuisine and I started almost a year ago. Every first Tuesday of the month, we each share a noodle recipe from somewhere around the world.

 

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.

 

Pop on over to Bobbi’s page to see what country she’s taking us for her taste-travel. If you’re on Instagram, tag your pasta dish with #NoodlesWithoutBorders hashtag and we’ll include it in our story highlights.

 

Close up of the skillet-baked pasta and egg dish with mushrooms and spinach

 

WHAT’S IN THIS STOVETOP PASTA FRITTATA?

 

  • Pasta (duh)
  • Eggs (kind of 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

 

Ingredients with text overlay for pasta de tortilla

 

WHAT’S THE DIFFERENCE BETWEEN A FRITTATA AND AN OMLET?

 

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, and herbs or some combination of listed, cooked in a frying pan.

 

WHAT CAN I SERVE WITH PASTA FRITTATA?

 

In spring, I love adding just sliced tomatoes on the side, 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.

 

Comfort dish of noodles, eggs, and vegetables.

 

HERE’S HOW TO MAKE THIS SPANISH FRITTATA WITH PASTA

 

*A detailed and printable recipe card is available at the bottom of this post.

 

  1. If you’re starting from scratch, cook farfalle pasta al dente according to package directions or use leftover pasta.
  2. 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.
  3. 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.

 

Step by step recipe for making Spanish frittata with pasta.

 

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.

 

Farfalle pasta stovetop dish on a white plate with fork.

 

MORE RECIPES LIKE THIS STOVETOP PASTA FRITTATA:

 

EASY FRITTATA WITH GREENS AND GOAT CHEESE

BACON AND GREENS FRITTATA

EASY CAULIFLOWER FRITTATA

FRITTATA WITH STALE BREAD

 

This post might contain some affiliate links for your convenience. Click here for obligatory boring legal stuff.

 

ESSENTIALS

for Stovetop Spanish Pasta Frittata


 

 

A white skillet and a plate with pasta frittata Spanish stovetop dish.

 

MAKING THIS RECIPE OR OTHERS?

 

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!

 


Horizontal photo of the stovetop pasta frittata
Print Recipe

Stovetop Spanish Pasta Frittata

An easy stovetop dish, this Spanish pasta frittata with mushrooms and spinach is a great solution for a fast vegetarian comfort meal.
Prep Time10 mins
Cook Time20 mins
Course: brunch, dinner, lunch
Cuisine: Spanish
Servings: 4
Author: Jas

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

DIRECTIONS:

  • 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.

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.   
TIP: wear the oven mittens and flip your hot skillet very carefully, holding the plate tight against it.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Stovetop Spanish Pasta Frittata
Amount Per Serving
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Cholesterol 206mg69%
Sodium 116mg5%
Potassium 530mg15%
Carbohydrates 46g15%
Fiber 3g12%
Sugar 4g4%
Protein 17g34%
Vitamin A 3140IU63%
Vitamin C 9.6mg12%
Calcium 94mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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25 Comment

  1. Reply
    Alexandra Shunk
    July 2, 2019 at 8:36 am

    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!! 😉

    1. Reply
      Jas
      July 3, 2019 at 12:01 pm

      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!

  2. Reply
    Haley Seymour
    July 2, 2019 at 12:23 pm

    What a beautiful summer dish!! Looks great, Jas!

    1. Reply
      Jas
      July 3, 2019 at 11:58 am

      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. 🙂

  3. Reply
    Chelsey
    July 2, 2019 at 12:39 pm

    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!

    1. Reply
      Jas
      July 3, 2019 at 11:57 am

      I have yet to try it with rice! Thanks for the idea, Chelsey! xx

  4. Reply
    Kim | Give it Some Thyme
    July 2, 2019 at 3:15 pm

    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!

    1. Reply
      Jas
      July 3, 2019 at 11:56 am

      Many thanks, Kim! It’s good for lazy days as you can skip making lunch because it’s so filling. Have a great week!

  5. Reply
    Healthy World Cuisine
    July 2, 2019 at 8:46 pm

    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.

    1. Reply
      Jas
      July 3, 2019 at 11:54 am

      Thank you so much, Bobbi! Wine is chilled, bring your soba salad! 😉

  6. Reply
    priya
    July 6, 2019 at 3:37 am

    I love this recipe totally jas.

    1. Reply
      Jas
      July 6, 2019 at 11:29 pm

      I’m happy you love it, Priya! Hope your weekend is awesome! xx

  7. Reply
    pamelagreer
    July 7, 2019 at 2:08 pm

    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!

  8. Reply
    Natalie
    July 7, 2019 at 2:14 pm

    Looks so delicious! Perfect for a nice dinner that everyone will love! Thank you for the recipe.

    1. Reply
      Jas
      July 7, 2019 at 9:17 pm

      Thank you, Natalie! Glad you like it 🙂

  9. Reply
    MARISA
    July 7, 2019 at 6:02 pm

    This recipe is so perfect for brunch but also for a quick and easy dinner. Thanks for sharing!

    1. Reply
      Jas
      July 7, 2019 at 9:17 pm

      It really is. Thanks for stopping in, Marisa!

  10. Reply
    Shivani Raja
    July 7, 2019 at 6:02 pm

    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!

    1. Reply
      Jas
      July 7, 2019 at 9:18 pm

      Lol, can we be friends? 😀 Thanks for stopping in, Shivani! x

  11. Reply
    Jennifer Quisenberry
    July 7, 2019 at 6:52 pm

    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.

    1. Reply
      Jas
      July 7, 2019 at 9:19 pm

      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

  12. Reply
    Kelly Anthony
    July 13, 2019 at 9:51 am

    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.

    1. Reply
      Jas
      July 13, 2019 at 11:41 am

      Glad you like it, Kelly! Hope your girls will enjoy it 🙂

  13. Reply
    Marie
    July 19, 2019 at 10:02 am

    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 🙂

    1. Reply
      Jas
      July 19, 2019 at 4:25 pm

      Hi, Marie! It’s definitely a good way to use up leftover pasta 🙂 Thanks for stopping in! Wishing you a wonderful weekend. xx

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