Besides making a great stand-alone meal, pasta frittatas are a nice way to recycle spaghetti leftovers from the night before. Just add eggs!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Salt (to taste)
1⁄4 pound pasta (1/2 pound, if pasta is already cooked, e.g., leftovers)
4 tablespoons (about 1/2 stick) butter (may substitute extra virgin olive oil)
Black pepper, freshly ground
1⁄4 cup parsley, chopped (may substitute basil leaves, chopped)
1 cup Parmesan cheese
- Bring a large pot of water to a boil and salt it. Cook the pasta until barely tender (somewhat short of how you would normally cook it.) Drain and immediately toss it into a wide bowl with half the butter or oil. Let cool a bit.
- Preheat the oven to 400 degrees F. Put the remaining butter or oil in a large ovenproof nonstick skillet over medium-high heat. Beat the eggs with some salt and pepper in a large bowl; then stir in the pasta with the parsley (or basil) and half the Parmesan. 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 to 15 minutes; then transfer to the oven. Bake until the top is just cooked, about 10 minutes more. Remove and serve hot or at room temperature with the remaining parmesan.