One-of-Everything Pasta Frittata for One
It's amazing how much pasta this isn't.
It's amazing how much pasta this isn't. The finished frittata is a perfect little lunch with a salad or sliced tomatoes. Or to up the ante you could add another egg. And the quantities are easily multiplied for more servings—just use a larger skillet.
One-of-Everything Pasta Frittata for One
It's amazing how much pasta this isn't.
Mark Bittman
Bring a small or medium Saucepan of water to a boil. Season with salt. Cook the noodles, stirring occasionally until they’re just tender but not quite how you like them. Start checking after 5 minutes.
Add the chopped greens to the water and cook for 1 minute before draining. (No need to reserve any cooking water.) Beat the egg in a medium bowl. Add the pasta and greens and stir.
Put the olive oil in an 8” Non Stick Frying Pan over medium heat. When it’s hot, add the onion and garlic and cook, stirring frequently until they’re soft, about 3 minutes. Add them to the bowl along with the cheese, nuts, or cooked chicken. Stir one more time.
Return the skillet to medium heat. (There should still be a thin film of oil in the bottom.) Add the egg mixture. If you’re using an 8-inch skillet, it won’t spread all the way to the edges. Cook undisturbed until the eggs set enough to turn the frittata, about 3 minutes. Hold a plate over the skillet and carefully flip the whole contraption upside down. Slide the frittata back into the skillet and turn off the heat. Serve hot or at room temperature, sprinkled with lots of black pepper.
Mark Bittman is the author of more than 30 acclaimed books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer. He has received six James Beard Awards, four IACP Awards, and numerous other honors. Together with daughter Kate Bittman, he has hosted the podcast Food with Mark Bittman since 2021.
Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. His most recent books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread. If you're hungry for more from Mark, catch him at The Bittman Project.
