Guys, today was a big day for me. Life’s been a little crazy, so leftovers have piled up in my fridge for the past week. My eyes were bigger than my stomach when I bought produce and I thought I would use more of my leftovers, but I was going to have to throw everything away. And then I found the leftover pasta frittata, and my life changed.
Its beauty is in its simplicity and flexibility. Seriously almost anything can go in this frittata. Leftover beer mac & cheese? Check. Orange bell pepper and spinach getting close to expiration? Throw them in.
Generally I don’t have the time or energy to cook on a work night, but this was so easy. I even got some yoga in while the frittata was baking in the oven!
Preheat the oven to 350 F.
Heat a large, oven-safe skillet (I used a cast iron one) and add some oil and the veggies. Saute for about five minutes.
Break the eggs into a large bowl, breaking and whisking the eggs.
When the veggies are sauteed, add the pasta and other additions to the pan, stirring for a minute. I used my leftover beer mac & cheese and quinoa mac & cheese.
Pour the eggs into the pan so that they fill in all the gaps, and sprinkle cheese on everything. Season with salt and pepper.
Cook on medium for a few minutes until the eggs solidify. It took about five minutes until it was ready to go in the oven.
Place in the oven and bake until the eggs have solidified. I find it’s helpful to place something metal in the middle (like a fork) that can conduct heat to the middle where the eggs are most likely to be runny. I had to bake mine for about 10 minutes, then switched to broil for one minute.
Other frittatas you’ll love:
- Baby Spinach Frittata with Sweet Potato Hash Crust
- Sweet Potato, Red Pepper, & Kale Frittata with Goat Cheese
- Frittata with Turkey Sausage, Parsnips, & Goat Cheese
- Frittata with Summer Squash, Tomatoes, & Scallions
Leftover Pasta Frittata
Note: this is just a guideline, the recipe is very flexible
- 1-3 cups of leftover pasta (I also used some leftover quinoa mac & cheese)
- 6-8 eggs, broken and beaten (8 is typical for a frittata, but depends on how much pasta)
- 1/2 to 1 cup of shredded cheese
- Veggies, garlic/green onion/leek, meat if desired
- Salt and pepper, to taste
- Preheat oven to 350 F.
- In a large, oven-safe pan (I used cast iron), saute any veggies, garlic/onion/etc. for about five minutes on medium.
- Add the pasta or other leftovers, stir for a minute, then add the the eggs to the pan, sprinkle with cheese, and season to taste.
- Cook for 5-7 minutes, until the eggs have started solidifying.
- Once the edges are solid, transfer to the oven. Bake for about 10 minutes, until the middle is almost entirely cooked. I find it helps to put a fork or something metal in the middle to conduct heat to the area.
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