Tired of that leftover pasta? Give it a new life by turning it into a pasta frittata.
Big family-style bowls of pasta mixed with sauce can often result in some hefty leftovers. If you can’t stand to eat another bowl of reheated pasta, consider turning it into a frittata!
- 2 tablespoons of olive oil
- 2-3 cups of leftover pasta mixed with sauce
- 3 eggs
- ⅛ cup milk
- ½ teaspoon salt
- Grated cheese (optional)
- Heat 2 tablespoons of olive oil over medium heat in a small-medium skillet (cast iron or oven safe)
- Add the leftover pasta, stirring occasionally to allow the pasta to soften and warm through
- Beat eggs, milk, and salt together in a bowl (add cheese if desired)
- Lower the heat on the stove and pour egg mixture over warmed pasta
- Leave the mixture in the skillet to cook the bottom of the frittata, then transfer to the broiler until the top of the frittata is cooked and lightly browned
*If you do not have a skillet that can be put in the oven, keep the frittata on a low heat and cover the skillet with a lid to steam the top as much as possible. When the top of the frittata becomes mostly solid, cover the skillet with a large plate and, using oven mitts, flip the frittata onto the plate, then slide it back into the pan to brown the bottom