Leftover Pasta and Veg Frittata

Leftover Pasta Frittata


5 mins 


10 mins 


Ever had that time when you've cooked too much pasta and you just don't know what to do with it? Dr Rupy's leftover pasta frittata is the recipe for you!


  • 400 g leftover cooked pasta
  • Around 100 g leftover cooked mixed vegetables
  • 4 large free-range eggs
  • 2 tbsp Hellmann's Real Mayonnaise
  • 60 g Parmesan
  • 1 tbsp olive oil
  • handful fresh basil to serve


  1. Preheat your grill to 200℃.

  2. Beat the eggs with Hellmann’s real mayonnaise and half the parmesan. Stir in leftover pasta and vegetables, breaking apart with a wooden spoon if necessary. Season to taste.

  3. Heat a tablespoon of oil in a medium sized frying pan on a medium heat. Add the pasta mix, lightly pressing down so that the pasta is evenly distributed. Cook for 4-5 minutes until the bottom is set and lightly golden.

  4. Place tomatoes on top and sprinkle over the remaining cheese. Place under a hot grill for another 3-4 minutes or until the egg is set and the cheese is bubbling.

  5. Tear basil over the frittata and serve in slices, warm or at room temperature, with a green salad.