Kale and Pasta Frittata

Kale and Pasta Frittata

I’ve talked about how much I love frittatas as a way to use leftovers. This recipe is great for not only using leftovers or spare vegetables, but also to clean out the pantry. Whenever I notice there are several partial bags of different types of pasta in our pantry, I make a pasta frittata.

Kale and Pasta Frittata

Having various types and shapes of pasta makes it all the more fun. For this one, I used a mixture of regular spaghetti, whole wheat spaghetti, and whole wheat farfalle.

Kale and Pasta Frittata

Most vegetables would work well in this. I had a bunch of kale in the fridge, so I cooked it down and added it to the frittata. Leftover cooked vegetables would make it even easier to throw together.

Kale and Pasta Frittata

It’s an easy – and hearty – meal to put together with ingredients you probably already have. Oh, and frugal, too!

Kale and Pasta Frittata

Kale and Pasta Frittata


  • Olive oil, for cooking
  • 1 small onion, chopped
  • 5 ounces kale, cleaned, ribs removed, and roughly chopped
  • 8 eggs
  • 1/4 cup milk
  • 1/3 cup freshly grated Parmesan
  • Salt and pepper, to taste
  • 6-8 ounces pasta, cooked according to package directions (see note)


  • Heat about a tablespoon of olive oil over medium heat in a large non-stick skillet. Add the onion and cook until softened, about 5 minutes. Add the kale along with a splash of water. Toss to coat with the onion and cover. Cook until the kale has wilted. The amount of time will depend on the kale and the size of the skillet. You might need to add more water if the kale gets too dry.
  • Meanwhile, beat together the eggs, milk, parmesan, and salt and pepper.
  • When the kale is wilted, add the pasta along with a splash of olive oil to the skillet and toss with the vegetables. When the vegetables are evenly distributed, pour the egg evenly over the pasta and vegetable mixture. Cook until the bottom is lightly browned and the inside is starting to set. Adjust the heat if the bottom is starting to brown before the inside sets.
  • When the first side is done, turn off the heat. Place a plate over the skillet and flip the frittata.
  • Add a little more olive oil to the skillet, turn the heat up to medium-high, and slide the frittata back in. Cook for a few more minutes, or until the bottom is golden brown. Slide onto a plate and serve warm or at room temperature.


I used 8 ounces of pasta, which resulted in a very thick frittata. Use closer to 6 ounces if you want it a little thinner and more eggy. I also used a mixture of whole wheat and regular, as well as various pasta shapes, so anything goes.


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  • http://megan-deliciousdishings.blogspot.com/ Megan

    This looks like a great way to use up various leftovers.

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I need to remember this for when I have leftover random pasta shapes hanging around! Such a fun meal.

  • Sacha

    My favorite part about “pasta frittatas” is how the pasta on the edges gets crispy. I love the idea of mixing up different types of pasta inside!

  • http://www.acambridgestory.com Emily

    Yummiest way to use leftovers that I’ve seen in a while. This is perfect for me because I haaaate wasting food and am constantly repurposing items much to my husband’s chagrin!

  • Maria Tadic

    I love doing this! Never thought about using different pasta shapes – which I always have random bits in the bottom of boxes! I usually make this whenever i have a ton of leftover cooked pasta! So yummy!

  • Shannon G

    love it! i have combined different pasta shapes for dinner before, but this is definitely going to happen next time 🙂

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    What a fun way to use up leftover pasta! Never thought to put it in a frittata!

  • Meghan

    This looks incredible!

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