Mark Bittman's Pasta Frittata

This is one of our go-to ways to make use of leftover pasta here at the Common Housefly Test Kitchen. We are big fans of pasta dishes for simple weeknight meals and we usually have some pasta leftover from the meal. This brilliant recipe, from Mark Bittman (one of our favs), uses the leftover pasta in a frittata to create a very satisfying additional meal that does not feel like warmed up leftovers. It is simple to make and oh so tasty.

Give this a try some time when you have a serving or two of leftover pasta. With addition of a green salad this makes a great weeknight meal. It works with pasta sauced in any way, from simple garlic & oil, through Pesto, and even a red sauce. It’s all good.

Pasta Frittata

Note: this recipe assumes you have some leftover pasta. You could just as easily cook up some fresh pasta, toss it with some butter or oil, and make this recipe from scratch.

Ingredients

  • Leftover spaghetti, linguine, fettuccine or other long pasta (about 1/2 pound)

  • Salt and pepper to taste

  • 2 tablespoons butter or extra virgin olive oil

  • 6 eggs

  • 1 cup fresh grated Parmesan cheese

  • 1/4 cup chopped parsley or fresh basil leaves (optional)

Preparation

If using leftover cooked pasta, chop it up.

Heat oven to 400 degrees. Put butter or oil in a large ovenproof skillet, and turn heat to medium-high.

Beat the eggs with some salt and pepper in a large bowl, add the pasta, then stir in half the Parmesan and the herb if you are using it. Pour the egg mixture into the skillet and immediately turn the heat down to medium-low. Use a spoon if necessary to even out the top of the frittata. Cook, undisturbed, until the mixture firms up on the bottom, 10-15 minutes, then transfer to the oven. Bake until the top is just cooked, about 10 minutes. Remove, top with the remaining Parmesan, and serve hot or at room temperature.

recipesMichael LissComment