Pasta Frittata

This is a delicious way to use leftover pasta combined any sort of meats or vegetables.  I even love to make this even when I do not have leftover pasta, I cook the pasta and this time I added fresh tomatoes, mushrooms, spinach and Italian sausage.  The combination of pasta, cheese, vegetables and meat all cooked until it is enveloped in a golden crust.  Crusty and delicious on the outside, warm and gooey on the inside, a real taste treat.  Serve with a side of marinara sauce, if desired. 

Pasta Frittata

Pasta Frittata
Serves 4
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Ingredients
  1. 1/2 pound thin spaghetti, cooked
  2. 1/3 cup grated parmesan cheese
  3. 1/3 cup grated mozzarella cheese
  4. 1 tablespoon olive oil
  5. 1/2 pound spinach, cooked and squeezed dry
  6. 3 eggs, slightly beaten
  7. Salt and pepper, to taste
  8. Any assortment of meats and vegetables - diced fresh tomato, cooked Italian sausage, mushrooms, diced red, yellow or green peppers, diced onion, diced pepperoni or your preferred assortment
Instructions
  1. Mix together all ingredients except the olive oil. Heat a large heavy 10 inch skillet over medium high heat, add oil. When hot, add the pasta mixture spreading it evenly in the pan and pressing the top to make a flat surface. Cook over medium heat for approximately 5 minutes or until golden brown. Invert frittata onto a plate, then slip it back into the skillet to brown on the other side. Cook until the other side is golden brown, approx. 2 - 3 minutes. Top with additional cheese, if desired. Cut into wedges to serve.
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