Pasttata - Pasta Frittata

Pasttata – Pasta Frittata

I have never been the biggest fan of quiches or frittatas. They aren’t bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past – air. While my family was obsessed with it, I never really liked it all that much either. It was basically baked egg and pasta cooled down and cut into squares. I would hold it in my hand like a brownie and snack on it as a kid with my sister. What I made yesterday for breakfast was sort of a combo of these things that totally changed my mind about their goodness. With components of pastair, frittata, and quiche, this ‘pasttata’ (he he he) was fantastic, simple, and fun to make! I made it with pretty much all leftovers. I even made a quick breakfast sausage with some leftover ground beef I had in the fridge.

Everything is ready!

Bacon in, bacon crispy, bacon out. Spoon out some of the rendered fat. We want that flavor, but not ALL of it.

This was that quick homemade breakfast sausage I mentioned.

Some chopped onions in there too. Now remove the sausage and onions and again get rid of most of the fat. Add a small glug of olive oil and swish it around to coat the pan. The pan should be getting really hot right now. You want it hot so the eggy pasta doesn’t stick.

This is 7 eggs and 1/2 pound of pasta.

Cheese in.

Cooked bacon and sausage in. And parsley.

Pan needs to be nice and hot and covered in oil and/or bacon and sausage fat.

Patted down

This was seriously soo good. I just finished eating some leftovers and let me tell you. Wow. Make it please. Make it for breakfast if you have people staying with you for holiday things. Or for brunch. It will be a crowd pleaser.



Pasttata – Pasta Frittata

An egg frittata with bacon, sausage, and lots of pasta
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: American, Italian
Keyword: Mash-Up, pasta
Servings: 6 people


  • 4 slices bacon
  • 1/2 pound breakfast sausage
  • 2 cups shredded cheese I used a mix of cheddar, jack, and provolone
  • 7 eggs
  • 1/2 pound pasta cooked to package instructions
  • 1 small onion
  • 1/4 cup chopped parsley
  • salt pepper, paprika, chile flake to taste


  • Mix the eggs with the pasta and the cheese. Preheat the oven to 350.
  • Cook the bacon, sausage, and onion in a hot large frying pan that can go into the oven.
  • Remove the meat and veg from the pan when it is cooked. Drain some of the fat but leave enough to nicely coat the pan.
  • Stir the meat and onion mixture into the pasta egg mix, along with the parsley and salt/pepper/etc
  • Get the pan nice and hot on the stove. Add the pasta mixture and get it into the oven asap. Cook about 35 minutes until just set but not dried out.
  • Allow to sit for 10 minutes before cutting and serving.


  1. this does look good, and i don’t usually like “a bunch of stuff mixed up and baked together with cheese and pasta” dishes. but i want to eat this one. my mom loves that kind of stuff, and i am sure she will love this.

  2. While this does look quite nice, what you’ve just made is a frittata, plain and simple.
    It’s not a twist on a frittata, or a frittata/quiche hybrid, or anything else…
    It is a frittata.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.