Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad

plate of pasta frittata
Prep Time
10 min
Cook Time
10 min
4 servings

Often, we end up cooking more pasta that we can chew on a given evening, which means: extra helpings for the week ahead! But before you lather those leftover spaghetti noodles in tomato sauce and call it a meal, think outside the pan. This creative 20-minute dish gives leftover pasta a delicious makeover, resulting in a comforting, cheesy frittata. Top with fresh basil and tomatoes, and serve alongside prosciutto and a simple salad for a complete bacon and egg Italian mash-up!

Tip: Radicchio lettuce is slightly bitter and lends itself easily to a good olive oil and a drizzle of balsamic vinegar and Parmesan cheese for the quickest and elegant weeknight salad.

Related: 20 Weeknight Meals That Taste Even Better as Leftovers

How long do leftovers last in the fridge? We break it down.




slices prosciutto or thick sliced bacon
cup sour cream or Greek yogurt
tsp salt
tsp pepper
Tbsp olive oil
cups leftover cooked spaghetti or other long pasta
cup cherry tomatoes, halved
cup finely grated Parmesan cheese, plus more for garnish
Basil leaves

Radicchio Salad

head radicchio, torn
Tbsp olive oil
Balsamic vinegar (optional)



The centre will look slightly loose, puffed and jiggly, the hot pan will continue to cook the frittata with residual heat called carryover cooking.

leftover pasta frittata with quick radicchio salad ingredients on a countertop
Step 1

Preheat oven to 375°F.

Step 2

Cook prosciutto or bacon in a 10-inch heatproof skillet or cast-iron pan over medium heat, turning once, until crisp. Set aside. Wipe pan clean.

Step 3

In a large bowl, beat the eggs with sour cream, and salt and pepper until blended. Toss in pasta and ⅓ cup of the cheese.

Step 4

In same pan, heat 2 Tbsp of the olive oil over medium, add pasta mixture and cook without stirring, about 3 minutes. Sprinkle with remaining ⅓ cup cheese. Transfer to oven.

Step 5

Cook until puffed and slightly jiggly, about 5 minutes. For a crispy browned top, broil about 3 minutes. Top with tomatoes and basil, and serve with bacon/prosciutto (or chop in pieces to scatter on top).

leftover pasta frittata in a pan
Step 6

Tear radicchio and toss with olive oil and balsamic vinegar (if desired), garnish with shaved Parmesan.

leftover pasta frittata with quick radicchio salad in a pan

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