Essentially a Frittata, use your leftover pasta to create an entirely new dish for finger-foods, or for a quick & easy meal for a late night by adding in healthy eggs, veggies & some low-fat cheese.
Pasta pancake (frittata) (image via/recipe adapted from InErikasKitchen)
- 4 cups leftover pasta, with sauce and add-ins
- 6 eggs
- 1 1/2 cups shredded low-fat mexican blend cheese
- 1/2 cup grated parmesean
- Salt and pepper
- Anything else you think might work: pieces of meat (chicken/beef/sausage) and veggies (broccoli/mushrooms – whatever you’ve got!)
- 2 Tbsp olive oil
- depending on sauce of pasta, season eggs accordingly
Preheat broiler.
Mix eggs & add-ins into a huge bowl, stirring with spices of your choice (if you used a tomato sauce – add a little heat with crushed red peppers!) until add-ins are evenly distributed. Add pasta in, bit by bit until evenly coated with egg-mixture. Heat an ovenproof skillet over medium-high heat. Swirl in the olive oil, then dump in the pasta-egg mixture. As it sets, lift up the edges with a spatula so more of the egg can run underneath.
When the bottom is set and browned, put the skillet under the broiler, watching to get a desired golden brown ‘crust’ -takes 4-6 minutes depending on broiler.
When the top is golden brown, remove the pan from the oven and let sit in the pan for about 10 minutes on a cooling rack(knowledge from InErikasKitchen: The residual heat will cook the egg all the way through, if it hasn’t already). Slide out on to a cutting board & cut in to bite-sized slices – serve with fresh veggies & dip for a healthy treat.
