Pasta frittata in a white skillet with cherry tomatoes

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.
Course brunch, dinner, lunch
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 442kcal
Author Jas



  • 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


  • 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.


  • 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.


Calories: 442kcal | Carbohydrates: 46g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 206mg | Sodium: 116mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3140IU | Vitamin C: 9.6mg | Calcium: 94mg | Iron: 2.7mg