Sometimes I wish I had named my blog post like Friends episodes. If I had, the archives would be full of things like:
The One Where I Loved Real World Ex-plosion (I, like Jenny, am as real as Colby Jack cheese);
The One Where I Didn’t Drink Coffee Off A Bathroom Floor (the close call was admittedly indefensible);
The One After I Got My Face Stuck In The Subway Doors (thankfully all wounds heal);
The One With The Fake Rat Infestation (spoiler alert, I thought a coffee bean on our kitchen floor was rat poop but we don’t buy whole bean coffee so WHERE DID THE COFFEE BEAN COME FROM?);
The One About My Fears Arising From A Childhood Fascination With Willy Wonka (I don’t want to die of becoming a blueberry and I actually think that one is pretty rational, so whatever).
This one could be called “The One Where She Finally Figured Out How To Have Pasta For Breakfast.”
If I were writing this episode of Friends, it would follow a pretty standard format. The first scene would open on me and Phoebe watching Buddy the Elf eat pasta with maple syrup and candy for breakfast. I would express admiration, Phoebe would make a quirky comment about how sexy she finds men in hosiery, and there would be a hard break to the theme song and us dancing in a fountain. “I’ll be there for youuuuuuuuu…” The first scene would open with me suggesting pasta for dinner, and the BF reluctantly agreeing to have pasta again. Then we would talk about how cool it is that he gets to go to Japan for work for a whole week, and how much we’re going to miss each other. (Cue audience: Awwwwwww) Then there would be some kind of antic as he was leaving for the airport — maybe he tries to be super quiet and get out of the apartment and make his flight without waking me up, but as he is tiptoeing out he finds me standing in front of the refrigerator eating cold plain pasta in the middle of the night. Then, once he’s gone, Monica and I would host Pastapalooza, a secret weeklong eating competition to see who can eat dishes made primarily of pasta for the longest period of time. Monica wins the first round, because she’s a chef and she’s crazy competitive and I am cool as a cucumber and this is a marathon, not a sprint. Joey is a strong contender; Chandler and Rachel have sidebets going about whether Monica or I will be the first to crack under pressure. Every time the BF calls, I pretend to be doing something boring like jury duty so he doesn’t find out about Pastapalooza. We all know that lie will fall apart eventually, but we leave the heavy discussion for the season finale. Pastapalooza comes to a head when, after staying up all night long, Monica and I have to figure out how to serve pasta for breakfast. Ross provides live commentary:
“Leighto is throwing the pasta into a hot pan with oil. It frankly looks boring, folks. Wait just a minute! She’s whisking eggs! The oven is preheated! This is a game changer! The eggs go over the pasta and, holy crap, is that a frittata? Things are classy AF up in here. Monica is GOING DOWN.“
Then Joey would like whatever crap Monica made better than my delicious spaghetti frittata and Pastapalooza would be declared a tie just as the BF enters the apartment, home early after working really hard to catch an earlier flight and surprise me at jury duty. CUT!
That got weird fast. Anyway, the BF actually is in Japan for work. And I am eating pasta for every meal while he’s gone because why not. And I might or might not have had Friends playing on repeat for so long that I feel like I’m part of the gang. And, more importantly, this frittata is delicious and not nearly as weird as it sounds. The pasta gets all crunchy and the overall texture is superb.
Looking for other ways to use up leftovers? Try out these (totally inauthentic but delicious) Leftovers Japanese Pancakes or these Mini Leftovers Frittatas.
Flashback! One year ago on Leighto Greato: Baked Meatball Subs (aka The One Where I Pretended The BF And I Were Jeffrey and Ina And Things Got Weird)
- 1 T. olive oil
- 1 c. leftover pasta (I used leftovers from yesterday's broccoli pesto pasta)
- 3 eggs
- Splash of milk
- Kosher salt and freshly-ground pepper, to taste
- Freshly grated parmesan cheese, to taste
- Preheat your oven to 350 degrees.
- Heat the oil in a nonstick skillet over medium-high heat on the stovetop.
- Add the leftover spaghetti and cook until crispy, about 5 minutes. Flip like a pancake and cook until toasty and crispy on the other side, another 5 minutes.
- While the spaghetti is crisping, whisk the eggs and milk with a fat pinch of kosher salt, some freshly-ground pepper and a handful of cheese. Use your judgment on the amount of salt, pepper and cheese.
- Pour the egg mixture over the crispy spaghetti and cook -- without stirring or touching -- until the edges are set. Periodically lift the edges to allow the uncooked eggs to run below the cooked eggs and cook.
- Once the eggs are sufficiently set that they don't run down the sides when you lift them up, move the skillet to the oven. Bake until the eggs are cooked and the top of the frittata is golden brown, about 15 minutes.
- To serve, run a spatula around the edge of the frittata to make sure it's loose. Cover the skillet with a large plate and (using oven mitts!) hold both the skillet and the plate and flip them both over, turning the frittata out onto the plate. Serve hot with parmesan cheese and plenty of coffee.