I think this is simply the best use for leftover pasta. Pasta for a frittata can be any type of pasta and any type of sauce, although that said I do prefer it made with a long pasta shape. With a leafy salad or vegetable on the side, it turns what was a sad bowl of leftover pasta into lunch or dinner for the family. Serve warm or at room temperature.
Ingredients
- 2 to 3 cups leftover pasta with sauce
- 3 eggs, beaten
- Salt and pepper
- Handful or finely grated parmesan
- Any soft herb of choice ie basil, parsley etc
- 2 – 3 tbsp olive oil
Directions
Preheat an oven to 180°C.
Crack the eggs into a small bowl and whisk with a fork until combined, season with salt and pepper. Finely grate some parmesan.
Combine the pasta, eggs, parmesan and chopped herbs in a bowl, mixing well. Tongs are handy for this.
On a medium heat, heat the oil in an oven proof frypan, a well seasoned cast iron is great, as is non stick just make sure the handle is oven proof. Once the oil is hot carefully pour in the frittata mix, levelling out with a spatular.
Once the egg is setting around the sides, lift up the edges of the frittata with your spatular to see if it is browning, this should only take a few minutes. Then transfer your frypan to the preheated oven. Cook for about 8-10 or until the frittata is browned, the eggs is cooked and it is firm to touch.
Let sit at room temperature for a few minutes to cool down and then invert onto a plate. Be careful as this can be tricky and remember the handle with be hot so use an oven mitt or tea towel.
A little trick is to put your oven mitt or tea towel over the handle of the frypan once you remove it from the oven so you don’t forget the handle is hot. Believe me, as I have learnt this the hard way! I like to serve my frittata just warm – not hot and definitely not straight from the fridge. Enjoy. Sheryl X
