Thursday, January 17, 2013
Perfect Pasta Frittata
Prep time: 5 minutes
Cooking time: 15-20 minutes
1 tsp olive oil
2-3 cups (or whatever you have left) Pasta with Roasted Cauliflower, Capers, Anchovies
5-6 large eggs, beaten
handful of grated cheese of your choice. I prefer Parmesan or Gran Paderno, but sometimes a melty cheese is the only thing that will do.
1. Preheat the oven to 400°F/200°C.
2. I like to "warm up" my left over pasta in the microwave for 2 minutes.
3. In a small, oven safe nonstick skillet, over medium high heat, heat the olive oil. Add the warmed leftover pasta to the pan and toss. Allow to cook for a minute to reheat.
4. Add the beaten eggs over the contents of the skillet, toss to blend with the pasta and cook over medium high heat for 2-3 minutes, lifting the edges and tipping the pan so that the uncooked egg can get closer to the pan around the edges.
5 Once the edges are set and the top still moist, but no longer runny, transfer the skillet to the oven. Bake for 10 minutes and then add the cheese. Bake for an additional 5 minutes or until the top is golden, and the eggs completely set. The top should be bubbling from the olive oil in the pasta.