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Chicken and Bacon Frittata

Give your leftover fettuccine new life by making it into a cheesy, bacon-y frittata.



  • 150 grams cooked fettuccine
  • Salt
  • Black pepper
  • 25 grams butter
  • 1 tablespoon olive oil
  • 300 grams chicken breast into strips
  • 200 grams diced bacon
  • 6 eggs
  • 150 milliliters fresh cream
  • 75 grams grated parmesan
  • 2 tablespoons chopped parsley
  • 200 grams mozzarella cheese

Let's get Cooking...

  1. Season the chicken with salt and pepper. Heat the butter and oil in a skillet and sauté the chicken, then add the bacon and fry until cooked. Reserve.
  2. Beat the eggs with the cream and parmesan cheese.
  3. Mix the chicken, bacon and parsley to the already cooked pasta. Arrange it in a baking dish, add the egg mixture and cover with mozzarella cheese. Place in the oven preheated at 350°F (180°C) for 20 min or until firm.