Pesto Pasta Frittata

Have you heard that the Italians eat pasta for breakfast too? When something is so delicious, we are not surprised. This recipe is a perfect balance of flavour and protein for the right breakfast – a pasta frittata.

Ingredients

  • 1 Box Chef’s Kiss Pesto Genovese Pasta or 1 Box Chef’s Kiss Sundried Tomato Pasta meal kit.
  • 1 cup Chopped mushrooms
  • 1 cup peas, asparagus, spinach (use whatever veggies are in your fridge)
  • 2 large eggs

Method

  1. Empty the pasta pouch into a pot of salted boiling water. Cook for 10 min or until the pasta is al dente.Once the pasta is done cooking, save a cup full of water from the pasta before you drain it.
    (💡Use leftover pasta from previous night too. The dish will taste just as good.)
  2. Add the drained pasta, pesto sauce, chopped mushrooms, veggies and grated parmesan cheese into a bowl. Mix and combine the ingredients well. 
  3. Crack 2 eggs and add to the bowl along with rest of the ingredients. Mix them well with a fork. Season with salt and pepper generously.
  4. Pour the mix into a pan with a dollop of butt er, and cook on the stove for 10 min or until well done. Flip the other side and cook until crisp. 
  5. Serve warm and we assure you it will be a sumptuous beginning to a beautiful day.
Scroll to Top