Best 2 Macaroni Frittata Recipes

Indulge in a culinary journey with our versatile Macaroni Frittata, a delightful dish that seamlessly blends the comforting flavors of pasta, eggs, and an array of savory ingredients. This delectable frittata is not only a quick and easy meal but also a versatile canvas for your creativity. Dive into our collection of recipes, each offering a unique twist on this classic dish. From the simplicity of the Classic Macaroni Frittata to the hearty indulgence of the Sausage and Spinach Macaroni Frittata, these recipes cater to every palate. Get ready to whip up a satisfying and flavorful meal that will become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

BACON AND MACARONI FRITTATA

Bacon and Macaroni Frittata image

This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have Cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in.

Provided by Shuzbud

Categories One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces macaroni, uncooked
1 (7 ounce) package bacon
1 red bell pepper
1 zucchini
1 garlic clove
6 eggs
salt, to taste
cavenders seasoning, to taste

Steps:

Cook the macaroni according to the package directions.
Meanwhile, dice the bacon, finely dice the red bell pepper and grate the zucchini, keeping each separate from the others.
In a non-stick skillet, start to cook the bacon (with a little oil if you are using very lean bacon). Crush the garlic clove and add to the bacon. Cook for 3 minutes.
Add the red bell pepper and cook for a further 2-3 minutes.
Add the grated zucchini and cook for a further 2 minutes. At this point, if the vegetables have let out a lot of juice, you may wish to turn up the heat to evaporate the juices, otherwise the frittata ends up rather soggy.
Sprinkle salt and Cavenders seasoning/ pepper to taste over the mixture in the pan.
Add the cooked macaroni.
Beat 6 eggs and pour them into the pan. Cook over a low-medium heat until the bottom half is done, shaking the pan occasionally to discourage sticking.
Place a plate over the frittata and carefully (but quickly!) flip the frittata with the pan so it lands, done side up, on the plate. Slide it carefully back into the pan and cook the underside until done. This should take between 5 and 10 minutes for each side.
Serve hot with your choice of side dishes!

Nutrition Facts : Calories 613.2, Fat 40.5, SaturatedFat 13.2, Cholesterol 468, Sodium 700.5, Carbohydrate 34.5, Fiber 2.8, Sugar 4.2, Protein 26.5

MACARONI FRITTATA

Macaroni Frittata image

Categories Egg Pasta Vegetable Breakfast Sauté Low Fat Vegetarian Quick & Easy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

4 eggs (or 2 eggs and 4 egg whites)
1 tbsp cornstarch
1 tbsp capers, drained
6 pitted black olives, sliced
1 tbsp chopped fresh parsley
1 tsp butter
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 1/2 cups cooked macaroni (or other small pasta)
2 medium tomatoes, seeded and chopped
2 tbsp chopped fresh basil

Steps:

Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned). Cut into wedges, top with tomatoes and basil. Serve immediately.

Tips:

If you don't have 1 cup of leftover cooked macaroni, cook 8 ounces of macaroni according to the package directions. You will have leftover macaroni for another meal.
Feel free to add any other cooked vegetables you have on hand, such as broccoli, cauliflower, or zucchini.
You can also use any type of cheese that you like in this recipe. Cheddar, mozzarella, Parmesan, and feta are all good choices.
If you don't have a 9-inch skillet, you can use a 10-inch skillet or a 9-inch pie plate.
Be sure to preheat your skillet over medium heat before adding the macaroni mixture. This will help to prevent the macaroni from sticking to the pan.
Cook the macaroni frittata for 15-20 minutes, or until the eggs are set and the top is golden brown.
Let the macaroni frittata cool for a few minutes before serving. This will make it easier to slice.

Conclusion:

This macaroni frittata is a delicious and easy way to use up leftover macaroni. It's perfect for breakfast, lunch, or dinner. You can serve it with a side of fruit, vegetables, or salad.