Chicken and Pasta Frittata

READY IN: 40mins
Recipe by dusty AE

Have at last made this recipe. I used 1 cup of dried macaroni and not quite the full amount of chicken and added some Tuscany seasoning. It was quite tasty but did not need all the pasta - personal taste.

Top Review by Ma Field

Really good and quite different from anything I've done before. I ended up adding a LOT of salt and pepper to the finished product, so next time I'll really up the spices. I omitted the carrot and pepper, added extra onion and chopped broccoli instead, and didn't have parsley so I tossed in about 1/2 tablespoon herbs de province while the onion was cooking. I used the full amount of pasta and probably a little more parmesan cheese. I also put three leftover slices of meunster on top while broiling it. Very filling, inexpensive dish that makes a pretty presentation. I'll be playing around with this recipe while the sale-price eggs last!

Ingredients Nutrition


  1. Cook macaroni in large saucepan of boiling water til soft. Drain.
  2. Heat 1 tablespoon of olive oil in a large frying pan, add onion and carrot. Cook 3-4 minutes or until soft, add capsicum and cook, stirring occasionally for 1 minute. Transfer to a large bowl.
  3. Add chicken, parmesan, parsley and pasta to onion mixture. Whisk eggs and pour over pasta mixture, stir well. Season with salt and pepper.
  4. Heat remaining oil over medium heat and pour in pasta mixture. Reduce heat and cook 8-10 minutes or until set around the edges (centre should be slightly soft).
  5. Preheat grill then place frying pan under grill. Cook for 4-5 minutes or until golden brown and set.
  6. Cut into wedges to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a