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
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
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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.