Thursday, January 27, 2011

Cheesy Leftover Pasta Frittata

I accidentally cooked too much pasta for a dish a couple days ago and had some leftover that I didn't want to go to waste. This frittata was a simple and tasty way to use it up and while you could have it for breakfast or brunch, it also makes a great lunch with a salad on the side. The possibilities for variations with this one are virtually endless, making it a great way to clean out the fridge!

Cheesy Leftover Pasta Frittata

- 1/2 cup onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 6 eggs
- 1/4 cup milk
- 1/2 cup frozen peas
- 1/3 cup Parmesan cheese, grated
- 1 tbsp fresh basil, minced
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- 1 cup cooked pasta (any kind, but if long like spaghetti, cut into 1" pieces)

Preheat the broiler. In a heavy, oven-proof skillet, melt the butter and oil over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Meanwhile, in a large bowl, beat the eggs. Add the milk, basil, Parmesan, and season with salt and pepper. Stir the pasta and peas into the egg mixture.

Add the egg mixture to the skillet with the onion, gently pushing the pasta around until it is evenly distributed. Cook over medium-low heat until the egg is almost set. Remove from the heat and sprinkle the top evenly with the cheddar. 

Transfer the pan to the oven under the broiler, about 4-5" from the heat and cook for 5-8 minutes until the fritatta is set and is slightly golden brown.

Remove from oven, cut into wedges and serve. 

* this recipe is suitable for babies over age one, due to egg whites.
* this recipe is best eaten right away.

VARIATION: Substitute chopped green pepper for half of the onion, and Swiss for half of the cheddar.

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