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Cacio e pepe pasta frittata

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein

This 5-ingredient pasta frittata is a breeze to prepare and perfect for Meat-Free Monday. 

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Cacio e pepe pasta frittata

Ingredients

  • 300g spaghetti
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 3/4 cup (60g) finely grated parmesan
  • 250g vine-ripened cherry tomatoes
  • 60g pkt Coles Australian Baby Spinach

Nutritional information

Per serve: Energy: 2034kJ/487 Cals (23%), Protein: 28g (56%), Fat: 17g (24%), Sat Fat: 6g (25%), Sodium: 372mg (19%), Carb: 53g (17%), Sugar: 2g (2%), Dietary Fibre: 4g (13%) .

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid. Place eggs, 1/2 cup (40g) parmesan and reserved cooking liquid in a bowl and whisk to combine. Season with pepper.

  2. Step 2

    Place the tomatoes on a baking tray and spray with olive oil spray. Heat a greased deep ovenproof frying pan over medium heat. Add pasta to pan and toss until heated through. Pour egg mixture over the pasta and stir to combine. Bake for 15 mins or until the top is golden and the egg is set, adding tomatoes to the oven for the last 5 mins of cooking. 

  3. Step 3

    Top frittata with tomatoes, spinach and remaining parmesan to serve.

Recipe tip

COOK. STORE. SAVE.
Switch it

Swap the spaghetti for linguine or fettuccine if you have it in the pantry.

Cacio e pepe pasta frittata

Cacio e pepe pasta frittata
  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Ingredients
  • 300g spaghetti
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 3/4 cup (60g) finely grated parmesan
  • 250g vine-ripened cherry tomatoes
  • 60g pkt Coles Australian Baby Spinach
    Description

    This 5-ingredient pasta frittata is a breeze to prepare and perfect for Meat-Free Monday. 

    Method
    1. Step 1

      Preheat oven to 220°C. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid. Place eggs, 1/2 cup (40g) parmesan and reserved cooking liquid in a bowl and whisk to combine. Season with pepper.

    2. Step 2

      Place the tomatoes on a baking tray and spray with olive oil spray. Heat a greased deep ovenproof frying pan over medium heat. Add pasta to pan and toss until heated through. Pour egg mixture over the pasta and stir to combine. Bake for 15 mins or until the top is golden and the egg is set, adding tomatoes to the oven for the last 5 mins of cooking. 

    3. Step 3

      Top frittata with tomatoes, spinach and remaining parmesan to serve.