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Pasta Frittata with Zucchini and Red Pepper
citrus almond side salad

Active: 25 min Total: 45 min

In Italy, leftover pasta is baked with eggs for an inexpensive, satisfying frittata. Our version includes zucchini and red pepper for a low-maintenance vegetarian dinner that everyone in the family will love!

Tags

Ingredients

Servings:
4
Metric
Citrus and Almond Side Salad:
  • Shallots - 1/2, diced
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, dijon - 1 1/2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Oranges - 2, segments
  • Mixed greens, like romaine or butter lettuce mix - 3 oz
  • Almonds, sliced - 2 Tbsp
Pasta Frittata with Zucchini and Red Pepper:
  • Pasta, any shape - 6 oz
  • Onions, yellow - 1/2, chopped
  • Zucchini, medium - 2, ribbons
  • Bell peppers, red - 1, thinly sliced
  • Eggs - 6
  • Yogurt, Greek or plain (opt) - 1/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Butter - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cook pasta - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
  2. Onions / Zucchini / Bell peppers - Prep as directed. (Can be done up to 4 days ahead)
  3. Eggs - Beat eggs with yogurt, salt and pepper.
  4. Make vinaigrette - If prepping right before cooking, skip to make steps and get frittata in the oven before coming back to this prep step. Dice shallots and whisk shallots with vinegar, Dijon mustard, honey and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
  5. Segment oranges.

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Make

  1. Heat oven to 425F (218C) degrees.
  2. Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add butter and then onions, zucchini and bell peppers with a sprinkle of salt to melted heated butter. Saute until softened, ~3 minutes.
  3. Remove from heat and add pasta, stirring to combine (if pasta was prepared in advance, you may need to use a couple forks to gently break it apart). Pour eggs over top. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  4. When frittata is done, toss vinaigrette with greens, orange segments and almonds. Enjoy frittata slices with salad on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (62)
Gluten-free (10)
Paleo (13)
Vegetarian (7)

37 reviews

Definitely a great base for a meal but really needed more flavor. Herbs and spices for sure. Maybe meat even though I appreciated it was a veggie dish. Salad was good though.

By: Niki
Posted: Jun 12, 2017
Diet: Original
0 Helpful

Needed more flavor and maybe tomatoes and green onions on top

By: Cindy
Posted: Apr 21, 2016
Diet: Original
0 Helpful

We love this frittata! It has great texture and the veggies are great together. I used andouille chicken sausage instead of chorizo.

By: Elissa
Posted: Jan 02, 2016
Diet: Paleo
0 Helpful

Not bad. Added sour cream and Tabasco on top. If I ever made it again I'd add bacon or pancetta, an herb and some cheese.

By: Nichole
Posted: Oct 17, 2015
Diet: Original
0 Helpful

Added mozarella.

By: Heather
Posted: Sep 25, 2015
Diet: Gluten-free
0 Helpful

I added goat cheese and Franks hot sauce on top of the frittata.

By: Liane
Posted: Sep 21, 2015
Diet: Gluten-free
0 Helpful