Pasta and Vegetable Frittatas

Turn breakfast or brunch into a flavorful, nutrient-packed treat with these easy Pasta and Vegetable Frittatas! Perfectly portioned in a muffin tin, this recipe combines tender cooked pasta, sautéed zucchini, cherry tomatoes, and baby spinach with a savory blend of eggs, milk, Parmesan, and mozzarella cheese. Infused with garlic and dried Italian herbs, these mini frittatas deliver a delightful medley of textures and flavors in every bite. Ready in just 40 minutes, they’re an excellent make-ahead option for busy mornings or meal prepping, with the added benefit of being versatile—enjoy them warm, at room temperature, or even as a grab-and-go snack. Whether you're aiming to reduce food waste or simply seeking a creative twist on frittatas, this dish is a comforting, protein-rich option that’s sure to impress the entire family.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups cooked pasta (penne or fusilli)
• 6 large eggs
• 0.25 cup milk
• 0.5 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 1 small zucchini, finely diced
• 1 cup baby spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon dried Italian herbs

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.

Step 2

Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 3

Add the diced zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes until softened. Stir in the chopped spinach and cook for another minute until wilted. Remove from heat and set aside.

Step 4

In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, black pepper, and dried Italian herbs.

Step 5

Fold in the cooked pasta, sautéed vegetables, and shredded mozzarella cheese, mixing until evenly combined.

Step 6

Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittatas are puffed and lightly golden on top.

Step 8

Remove from the oven and allow the frittatas to cool in the muffin tin for 5 minutes. Then, carefully run a knife around the edges and gently remove them.

Step 9

Serve warm or at room temperature. These frittatas can also be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.

Nutrition Facts

Serving size	(1307.2g)

Amount per serving	% Daily Value*
Calories	1740.4

Total Fat 73.3g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1201.6mg	0%
Sodium 2763.0mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 13.6g	0%
Total Sugars 15.1g
Protein 101.9g	0%

Vitamin D 272.8IU	0%
Calcium 1231.3mg	0%
Iron 12.6mg	0%
Potassium 1776.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 23.5%

Carbs: 38.3%