Leftover Pasta Frittata
This leftover pasta frittata is a brilliant way to use up cooked pasta. It is perfect for brunch, or eat it cold on a picnic.
Servings: 6 people
Ingredients
- 4 eggs (medium)
- 100ml (½ cup) milk
- pepper and salt (to taste)
- ½ tsp paprika
- 100g (3½ oz) grated mozzarella
- 350g (12½ oz) cooked pasta (any kind)
- 40g (3 tbsp) butter
- 1 red onion (small)
- 1 tsp minced garlic
- parmesan (for sprinkling - optional)
- chives (for decoration - optional)
Instructions
- Whisk the eggs together and add in the milk.
- Next, add as much salt and pepper as you like along with the paprika.
- Put the cooked pasta in a large bowl, and stir the mozzarella through.
- Add the egg/milk mixture and stir until everything is evenly distributed.
- Melt 20g (1½ tbs) butter in a pan.
- Finely chop the onion, and then add to the melted butter.
- Fry until the onion softens (a couple of minutes), and then add the garlic and cook for a further couple of minutes.
- Remove the onion/garlic with a slotted spoon, leaving most of the butter in the pan. Stir into the cooked pasta mixture.
- Add the remaining 20g (1½ tbs) butter to the pan and when melted, pour in your frittata mixture.
- Cook on a moderate heat (not too high) for around 10 minutes. The middle will be almost cooked (but will still jiggle a little) and the edges will firm up (you can test this by pushing a spatula down the sides).
- Take a large plate, and place it over the pan (the plate needs to be bigger than the pan).
- Gently turn the pan and plate upside down, and then carefully slide the frittata back into the pan.
- Return to the heat and cook for a further five minutes or so.
- When ready, sprinkle with a little parmesan and chives (if you like). Serve warm or cold. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
