Pasta Frittata

Do you ever have leftover cooked pasta in your refrigerator?  That is exactly what I had and here is my result, Pasta Frittata.  Not at all difficult, mix the cold pasta with eggs, grated Parmesan cheese, salt and pepper.  In a hot skillet and in 30-35 minutes you have a delicious frittata.  Crisp on the outside and gooey in the center.  I served this with assorted roasted vegetables, it was delicious.  Once again, necessity is the mother of invention!  Enjoy!

Pasta Frittata

Servings 4

Ingredients

  • 2-3 cups (approximately) leftover cooked pasta
  • 4 eggs, beaten
  • 3/4 cup grated Parmesan cheese
  • salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. In a medium mixing bowl combine the pasta, eggs, salt, pepper and cheese, mix well.  In a 10 inch skillet heat the oil, pour in the pasta mixture, pat into pan.  Cook over medium low heat for 20 minutes or until golden, have a plate handy and flip the frittata on the plate and slide the uncooked side into the pan.  Cook an additional 10 - 15 minutes until golden on both sides.  If it seems to be browning too quickly, reduce heat.