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One‑Pan Baked Pasta Frittata with Broccoli

Prep 10 min Cook 25 min Difficulty 2/5

One‑pan baked pasta frittata with broccoli: a quick, cheesy, egg‑based skillet dish you can make in under 40 minutes.

Why this recipe works

This One‑Pan Baked Pasta Frittata with Broccoli is a quick, family‑friendly dish that comes together in one skillet and a single bake. It suits busy weeknights, brunches, or use‑what‑you‑have moments when you want cozy, comforting flavors without multiple pots.

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Key takeaways

One-pan cleanup
Dinner to brunch in minutes
Customize with favorite veg or cheese

Recipe guide

This One‑Pan Baked Pasta Frittata with Broccoli is a quick, family‑friendly dish that comes together in one skillet and a single bake. It suits busy weeknights, brunches, or use‑what‑you‑have moments when you want cozy, comforting flavors without multiple pots.

A hearty, hands‑off bake that makes dinner feel effortless.

  • One-pan cleanup
  • Dinner to brunch in minutes
  • Customize with favorite veg or cheese

Overview and method

Parboil pasta, then mix with sautéed onion, garlic, and broccoli. Stir in eggs, milk, and cheese, pour over the pasta, and bake until set. Ideal for a cozy dinner or weekend brunch.

Step-by-step guide

Key steps: 1) Cook pasta until al dente. 2) Sauté onion and garlic, add broccoli with a splash of pasta water. 3) Combine with pasta. 4) Add egg–cheese mixture and bake until puffed. 5) Rest before slicing.

Tips and variations

Tips: reserve a little pasta water to loosen the broccoli, use any cheese you have on hand, and tailor seasonings to taste. This dish scales well for a crowd and leftovers rehearse nicely.

Ingredients

  • 200 g pasta
  • 1 tbsp butter
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 150 g broccoli florets
  • 2 large eggs
  • 100 ml milk
  • 80 g grated cheese
  • salt to taste
  • pepper to taste

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Cook pasta in salted boiling water for 6–8 minutes until al dente; drain and set aside, reserving a little pasta water.
  3. Heat butter in an ovenproof skillet over medium heat until melted.
  4. Add sliced onion and sauté until soft and translucent, about 4–5 minutes.
  5. Stir in minced garlic and cook 30 seconds until fragrant.
  6. Add broccoli florets and a splash of reserved pasta water; cover and cook 3–4 minutes until broccoli is bright and slightly tender.
  7. Return drained pasta to the skillet and toss to combine with onion, garlic, and broccoli.
  8. Beat eggs with milk, grated cheese, salt, and pepper until well combined.
  9. Pour egg mixture evenly over pasta and vegetables in the skillet, pressing gently to distribute.
  10. Cook on the stovetop over medium-low for 2–3 minutes until edges begin to set.
  11. Transfer the skillet to the preheated oven and bake 10–12 minutes until the frittata is puffed and lightly golden and the center is set.
  12. Let rest 5 minutes, then slice and serve warm.

FAQs

Can I customize the vegetables or pasta type? Yes. You can substitute any short pasta shape and use broccoli or switch to mushrooms, spinach, or zucchini.
Can I adjust bake time or pan size? Yes. Bake time remains similar; if using larger pans, increase bake time by 3–5 minutes until center is set.
Can I swap the dairy or milk? If not using milk, swap with cream or a plant‑based milk for a similar texture. Ensure the egg mixture is well seasoned.