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Recipe details
Pasta and Egg Frittata
A compact skillet frittata that turns cooked pasta and egg into a firm, browned meal.
≈ 237 kcal/100 g · ≈ 433 kcal/serving
35 minMediumItalian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry pasta70 g
large egg50 g
onion, diced50 g
olive oil10 ml
salt3 g
black pepper0.5 g
Cookware and utensils
8-inch oven-safe skillet
pot
bowl
whisk
Directions
01
Boil the pasta in salted water until just tender.
Products
dry pasta — 70 g; salt — 3 g
Action
boil
Time
10 min
Temperature
boiling, 100°C / 212°F
02
Drain the pasta.
Products
dry pasta — 70 g
Action
drain
Time
1 min
Temperature
hot
03
Whisk the egg with the pepper in a bowl.
Products
large egg — 50 g; black pepper — 0.5 g
Action
whisk
Time
1 min
Temperature
room temperature
04
Heat the oil and cook the onion until soft.
Products
olive oil — 10 ml; onion, diced — 50 g
Action
sauté
Time
5 min
Temperature
medium, about 170°C / 340°F
05
Add the pasta to the skillet.
Products
dry pasta — 70 g
Action
add
Time
1 min
Temperature
medium
06
Pour the egg over the pasta and cook until the base sets.
Products
large egg — 50 g; dry pasta — 70 g
Action
set
Time
5 min
Temperature
medium-low, about 160°C / 320°F
07
Cover the skillet and cook until the egg reaches 74°C / 165°F internally.
Products
large egg — 50 g
Action
finish
Time
8 min
Temperature
medium-low; internal egg temperature 74°C / 165°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
