Mexican Pasta Frittata

Leftover pasta bulks up your favorite breakfast dish to make a tasty, crowd-pleasing casserole.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Meme


  • 1 1/2 tsp olive oil divided
  • 2 large onions about 2 1/2 cups, diced
  • 2 medium bell peppers about 2 1/2 cups, diced
  • 1 serrano pepper about 1 TBSP, minced
  • 1 clove garlic about 1 tsp, minced
  • 1/4 tsp salt
  • 6 large eggs
  • 1 cup 2% milk or whole milk
  • 15 oz can black beans or about 1 2/3 cups, drained & rinsed
  • 3 cups cooked pasta about 4 oz pasta
  • 4 oz cheese about 1 cup, grated
  • sliced avocado
  • salsa


  • Preheat oven to 350*F.
  • Heat 1 teaspoon olive oil in a large skillet. Sauté diced onions and bell peppers until soft, about 10 minutes. Stir in minced peppers, garlic, and salt. Remove from heat.
  • In a bowl, whisk together eggs and milk. Stir in black beans and pasta. Slowly add in the cooked veggies so they don't cook the eggs.
  • Grease a 13x9 inch baking dish with remaining 1/2 teaspoon olive oil. Pour pasta-egg mixture into baking dish. Transfer baking dish to preheated oven.
  • Bake for 20 minutes, and sprinkle with cheese. Bake another 15-20 minutes until cheese is bubbly and frittata is cooked through. Serve with salsa and avocados if desired.


*You can use any leftover cooked pasta. You'll use about 4 ounces (before cooking) or about 3 cups cooked pasta.
*If using uncooked pasta for this dish, cook pasta first before sautéing the veggies. Slowly add in freshly cooked pasta, so it doesn't cook the eggs before transferring to a baking dish.