From the Oven

Parmesan Pasta Frittata

Prep Time: 20 min  |  Cook Time: 21 min  |  Servings: 6  |  Calories: 421
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Parmesan Pasta Frittata
Prep Time
20 min
Cook Time
21 min

Put together a dish that includes diced mixed roasted vegetables like bell peppers, asparagus and zucchini as well as some tender al dente cooked pasta. Add eggs and Sargento® Shredded Parmesan Cheese before baking to perfection in the oven.

  • 3 large eggs
  • 1 cup whipping cream
  • 1-1/4 cups (5 oz.) Sargento® Shredded Parmesan Cheese, divided
  • 3 cups cooked, rinsed and drained spaghetti pasta (7 oz. uncooked)
  • 2 cups diced grilled or roasted mixed vegetables, such as bell peppers, asparagus and zucchini squash
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  1. Lightly beat eggs in a large bowl. Add cream and 1 cup of the cheese; mix well. Stir in pasta, vegetables, salt and pepper; mix well.
  2. Heat oil in an ovenproof (wrap handle in foil) 12-inch nonstick skillet over medium-high heat until hot. Add pasta mixture; pat down into a firm layer. Cook 3 to 4 minutes or until bottom of frittata is golden brown.
  3. Transfer skillet to a preheated 400°F oven. Bake 15 to 17 minutes or until center is set. Remove from oven; slide a spatula around edges to loosen frittata. Place a large serving plate or cutting board over skillet; invert frittata onto serving plate; top with remaining 1/4 cup cheese. Let stand 5 minutes; cut into wedges.

Serving Size 6

Calories 421

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 26.40g 41%
Sat. Fat 14.80g 74%
Mono Unsat. Fat 8.30g
Poly Unsat. Fat 1.90g
Cholesterol 156mg 55%
Sodium 607mg 26%
Total Carbohydrate 29g 9%
Dietary Fiber 3g 12%
Sugars 0g
Protein 17g
Vitamin A 840RE
Vitamin C 3mg 5%
Calcium 283mg 28%
Iron 2mg 11%