Pasta frittata recipe

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serves: 2
Cost: cheap

Nutrition per portion

Calories 255 kCal 13%
Fat 17g 24%
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  • Made with bacon, spring onions and crème fraîche, this tasty pasta omelette is great as a snack or main meal.


    • 100g (3½oz) spaghetti
    • 2tbsp sunflower oil
    • 6 rashers smoked streaky bacon, chopped
    • 6 spring onions, sliced
    • 4 large eggs
    • 2tbsp crème fraîche
    • 1 level tbsp wholegrain mustard
    • 2 tbsp chopped fresh chives, plus a few for garnish
    • Salt and freshly ground black pepper


    • Cook the spaghetti in boiling water for 8-12 mins, or as directed on packet, until it’s just tender, then drain well.

    • Meanwhile, heat the oil in a small frying pan and add the bacon. Cook it over a medium heat for 4-5 mins, until it’s just starting to brown. Add the spring onion to the pan and cook for a further 1-2 mins.

    • Lightly beat together the eggs, crème fraîche, mustard, chopped chives and seasoning.

    • Add the drained spaghetti to the pan and mix well with the bacon and onion, then pour the egg mixture over. Cover the pan and cook over a low-to-medium heat for about 10-15 mins, or until the egg has set.

    • Turn out the frittata on to a plate and serve it hot, warm or cold, cut into wedges. (Not suitable for freezing).

    Top tip for making Pasta frittata

    It helps to use a non-stick frying pan to make sure that the frittata will slide out easily.

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