Leftover Pasta Frittata
Serves: 2 servings
  • 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
  1. Preheat your oven to 350 degrees.
  2. Heat the oil in a nonstick skillet over medium-high heat on the stovetop.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by leighto-greato at http://leightogreato.com/2016/02/10/leftover-pasta-frittata/