Pasta Frittata ~ The Best Use of Your Leftover Pasta
Pasta Frittata is the Best Use of Your Leftover PastaIf you're like me, you struggle with cooking the correct amount of pasta. I never err on the side of not quite enough. I know that 3 oz of dried pasta per person is perfect, but then I begin to doubt that it’s REALLY enough and add a little more. And a little more, And a little more. Just to be sure. And invariably, I end up with WAY more cooked pasta than we will eat for dinner. I put it in the fridge with grand plans of enjoying leftover pasta at lunchtime a couple of times, but somehow that never happens. Instead, with a sad sigh, my unloved pasta - well past the point of being edible, is relegated to the compost bin. There is a better way. Pasta Frittata is the answer to your excess pasta dilemma. This quick and easy dinner is a miracle for making sure that your leftovers are not only used, but actually enjoyed because they were turned into something fantastic. With the simple addition of a few eggs, some cheese, and herbs, cooked pasta magically becomes Pasta Frittata. What’s essentially a thick, flat, unfolded omelet, Pasta Frittata is an endlessly versatile dish that can be made with nearly anything you’ve got in the kitchen. It’s cooked on the stove in a skillet until it's close to done, before being moved to the oven for a few minutes to finish it up. What you’ve got is a thick wedge of eggy, pasta goodness that’s great served hot, at room temperature, or even cold, right out of the fridge. It’s the best way to repurpose leftovers because now it’s not leftovers, it's delicious! Please don’t think your pasta needs to be unsauced to use here. Cacio de Pepi, spaghetti and meatballs (break up the meatballs), fettucini alfredo, and macaroni and cheese would all be fantastic additions to a Pasta Frittata. Some things that are great additions to a Pasta Frittata *Cooked pasta or grain: Any type of pasta, rice, quinoa, bulgar, farro, or buckwheat would be excellent additions to a frittata. Start with about ½ pound. *Veggies - fresh, frozen, or already cooked - broccoli, asparagus, spinach, Brussels sprouts, arugula, poblano, jalapenos, beans, potatoes, or red peppers. Small pieces work best. Bring your refrigerated veggies to room temp if already cooked, or if they are raw, saute and cool them for a few minutes. Adding 1 to 1 ½ cups of veg is a good place to begin but feel free to up the amount of veg if you’d like. *Cheese: Goat, parm, cheddar, cream cheese, brie, Boursin, Gouda - practically any cheese or cheese combo plays well in a frittata. ½ - 1 cup of cheese is a nice addition, maybe with a little extra to sprinkle on when you serve it. *Herbs, fresh or dried: oregano, thyme, basil, cilantro, parsley. Use 1 tsp dried or 1 tablespoon fresh herbs. Feel free to mix and match. The most interesting flavor combos come out of happy accidents. *Artichoke hearts, red peppers (could be roasted), feta and pasta with pesto *Onion, blue cheese, roasted potatoes *Fried rice, peppers, zucchini *Broccoli, cheddar, farro *Rotini, tomatoes, garlic, and parm *Spinach, ricotta, and pasta with garlic and oil Let’s cook Preheat the oven to 400 degrees F. Make your frittata in a large cast iron or oven-safe non-stick skillet. Set the skillet on the stove over medium-high heat and add 2 tablespoons of butter or olive oil. In a large bowl, beat 5 or 6 eggs with salt and black pepper. Add in the cooked pasta, ½ cup of grated cheese, cooked veggies, and any herbs or spices you are using. Stir to combine. Pour the egg-pasta mixture into the skillet and turn the heat to medium-low. Cook, without stirring, until the eggs start to firm up from the bottom, 10-15 minutes. When the frittata is firm, transfer the skillet to the oven and bake just until cooked through, about 10 minutes longer. Cut into wedges and serve hot, room temp, or cold, with extra cheese and a dash of hot sauce. Enjoy! Cheers - Chelly |