One of the things that I’m trying to focus on lately is throwing out less leftovers. Often I find that I just can’t handle eating the same meal that I may have already had for supper and lunch again for the following supper. So I’m trying to find ways of mixing it up to make something that feels fresh but doesn’t involve a lot of additional work.
One of my favourites is making a leftover pasta frittata. It works with any type of pasta and with or without meat. It’s best if you have a sauce with a bit of substance, but if all you have is plain pasta or a weak sauce like olive oil and parmesan you can still make it work. If this is the case, I’d recommend starting the frittata by sautéing an onion and some garlic to bump up the flavour or just add a few additional fresh items like fresh herbs (basil is nice), more tomatoes, or peppers and it’ll be great.
- About 1 cup of leftover pasta plus sauce
- 7-8 eggs
- ¾ cup grape tomatoes halved
- 1 cup shredded cheese
- salt and pepper
- 2 Tbsp extra virgin olive oil
- Preheat the oven to 350F.
- Beat the eggs and mix in the tomatoes, cheese, salt and pepper.
- In a large oven proof skillet, heat the olive oil over medium heat. Add the pasta and sauce and heat for 1 minute.
- Evenly distribute the pasta in the pan. 5. Pour the eggs over the pasta and coat as well as you can. 6. Sprinkle the eggs with salt and pepper. 7. Cook over medium heat for 4-6 minutes. The frittata should be mostly set but the top will still be runny. 8. Place the pan in the oven for 4-6 minutes until the eggs are set.
- If you don't have an oven proof skillet, you can use a lid to set the top of the eggs or you can slide the frittata onto a plate and then flip back into the pan to cook the other side but you’ll have to cook it longer on the first side.
I seem to always have more than a cup of leftover pasta and have trouble resisting adding the extra. This will still work, but it won’t be as ‘eggy’ and it may alter the cooking time.