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Milk Street Recipe

Pasta, Thyme and Parmesan Frittata

45 minutes

Italians are known to use leftover pasta as a filling for frittatas. In this recipe, we use spaghetti or bucatini (a tubular pasta similar to spaghetti) for a frittata enriched with cheese and seasoned with parsley and thyme. For the best flavor and texture, we used two kinds of cheese: Parmesan for its salty-sweet nuttiness and sharp or extra-sharp white cheddar for its creaminess. Gruyère is a good alternative to cheddar.

Ingredients
  • 4

    ounces spaghetti or bucatini, broken in half

  • Kosher salt and ground black pepper

Directions
  1. 01
    Heat the oven to 350°F with a rack in the upper-middle position. In a medium saucepan, bring 2 quarts of water to boil. Add the pasta and 1 tablespoon salt, then cook until the pasta is al dente. Drain, then rinse under cold water. Spread on a paper towel–lined plate and set aside. In a large bowl, whisk the eggs and ½ teaspoon each salt and pepper. Stir in ¾ cup of the cheddar, the Parmesan, parsley and thyme.
Pasta, Thyme and Parmesan Frittata

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