1. Cook your fun-shaped pasta according to the package directions until it’s al dente (usually 8-10 minutes). Drain it really well in a colander and let it cool for a few minutes. You don’t want hot pasta scrambling your eggs when you mix everything together.
2. While the pasta’s cooling, crank your oven to 350°F. Grab a 9-inch oven-safe skillet and coat it generously with that tablespoon of olive oil. Make sure you get the sides too, or you’ll regret it later when you’re trying to serve this.
3. In a large bowl, whisk together your eggs, milk, salt, pepper, garlic powder, oregano, and basil. Whisk it well—you want those eggs nice and uniform with no streaks of white showing. Get some air in there.
4. Add your cooled pasta, cheddar cheese, bell peppers, zucchini, and red onion to the egg mixture. Stir everything together until it’s all well combined and the vegetables are evenly distributed throughout. Every slice should have a good mix of everything.
5. Pour the entire egg and pasta mixture into your prepared skillet. Use a spatula to spread it out evenly and make the top relatively flat. Push any vegetables that are sticking up back down into the mixture so they don’t burn.
6. Carefully transfer the skillet to your preheated oven and bake for 20-25 minutes. You’re looking for the center to be set (no jiggle when you shake the pan gently) and the top to be lightly golden brown around the edges.
7. Pull it out of the oven and let it cool in the pan for about 5 minutes before slicing. This cooling time helps it set up completely so your slices hold together instead of falling apart. Use a sharp knife to cut it into wedges like a pie.
8. Serve warm, at room temperature, or even cold straight from the fridge. Top with extra cheese, hot sauce, salsa, or just eat it as is. It’s honestly delicious however you serve it.

Nutrition Information (Per Serving):

• Calories: 220
• Carbohydrates: 18g
• Protein: 12g
• Fat: 10g
• Fiber: 2g
• Sodium: 280mg
• Vitamin A: 850 IU (17% DV)
• Vitamin C: 25mg (42% DV)
• Calcium: 130mg (13% DV)
• Iron: 2mg (11% DV)

This frittata packs a solid amount of protein from the eggs and cheese, plus all those vegetables add vitamins without many calories.

Notes:

• Make sure your pasta is completely drained and slightly cooled before mixing with eggs, or you’ll get scrambled bits.
• Pat your zucchini dry with paper towels to remove excess moisture—wet veggies make a watery frittata.
• If you don’t have an oven-safe skillet, you can use a greased 9-inch pie dish or baking pan instead.
• Check doneness by inserting a knife in the center—it should come out clean when it’s done.
• This is the perfect recipe for using up leftover cooked pasta from last night’s dinner.

Storage Tips:

Store leftovers covered in the fridge for up to 4 days. This actually tastes great cold or at room temperature, making it perfect for packed lunches. Reheat individual slices in the microwave for 45-60 seconds, or warm the whole thing in a 300°F oven for 15 minutes. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months—thaw overnight in the fridge before reheating.

Serving Suggestions:

• Breakfast Plate: Serve with toast and fresh fruit for a complete morning meal
• Brunch Spread: Cut into small squares and serve as an appetizer with toothpicks
• Lunch Box: Pack a cold slice with cherry tomatoes and crackers
• Dinner Side: Pair with a simple green salad for an easy vegetarian dinner

Mix It Up (Recipe Variations):

Italian Sausage Frittata: Add 1/2 cup cooked, crumbled chicken or turkey sausage for extra protein and Italian flavor

Mediterranean Pasta Frittata: Use feta instead of cheddar, add olives and sun-dried tomatoes, and swap oregano for dill

Pizza Frittata: Replace cheddar with mozzarella, add diced tomatoes, and sprinkle Italian seasoning on top before baking

Veggie-Loaded Version: Add spinach, mushrooms, or any vegetables you need to use up—just cook high-moisture veggies first

Mini Muffin Frittatas: Pour mixture into greased muffin tins and bake for just 15 minutes for perfect grab-and-go portions

What Makes This Recipe Special:

This frittata represents the best of Italian home cooking—taking simple, everyday ingredients and transforming them into something greater than the sum of their parts. The technique of baking in the oven rather than cooking on the stovetop means even beginners can achieve perfectly cooked results without the stress of flipping or burning. What makes this special is its versatility—it works for breakfast, lunch, dinner, or snacks, feeds a crowd or provides leftovers for the week, and lets you use up whatever vegetables and pasta you have on hand. The fun-shaped pasta makes it appealing to kids while still being substantial enough to satisfy adults.