Sunday, February 20, 2011
Last weekend I was craving a hearty brunch, one that included eggs. I could have easily gone with one of my faves, a couple of nice eggs over easy over some black beans and salsa but decided to try to mix it up a bit and use some of the leftovers in my fridge. Part of the No ReEATS challenge that I'm doing is striving to reduce food waste and utilize those leftovers in your fridge. Being a house of just 2 we often have alot of leftovers, pasta is very often one of those leftovers. I pull my Italian Mama impression whenever making pasta and sauce and make enough to feed an army. So often the pasta just sits there in the fridge until a Wednesday night when I go through the fridge and get rid of all food waste for Thursday trash day.
So, I wanted to do something with the pasta and sauce I had leftover from Saturdays dinner, Penne a la Vodka, that didn't include trash or simply reheating it. I've seen something like this before but never had it, a frittata or omelette that uses leftover pasta. What could be an easier one dish brunch, you get your protein and carbs all in one thing, not chopping of veggies for the frittata, save for some parsley, easy-peasy.
1/4 cup milk
3 Tbsps + 1 Tbsp grated parmigiano reggiano
1 Tbsps flat leaf parsley - chopped
1/2 cup (give or take) leftover pasta, preferably tossed with a tomato sauce
sea salt & black pepper
1. Preheat the oven to 350F. Whisk together the eggs, milk, 3 Tbsps parmigiano, parsley, salt & pepper. Heat an 8" skillet over medium heat. Once the pan is heated so that water beads when dropped in the pan. Lower the heat to medium low and coat the with butter, all along the bottom and sides of the pan.
2. Add the egg mixture to the heated pan. As is cooks periodically pull the cooked sides away from the pan to let some of the uncooked egg mixture redistribute and flow to the sides of the pan.
3. After a few minutes, once bottom of the eggs have set, evenly spread the the pasta tossed with sauce in a single layer. Let it cook for a few more minutes, until the egg mixture is cooked 3/4 of the way. Sprinkle the reserved parmigiano on top and place in the oven.
4. Let cook for 10 mins or until the eggs are cooked all the way through and maybe even start to brown a bit. Remove pan from oven and carefully transfer the frittata to a cutting board. Cover with a foil tent and let rest for 5 minutes.
5. Once the frittata has rested, cut into halves and serve with mixed greens with oil and balsamic vinegar.
I was really happy with this turned out, it came together easily and was a satisfying breakfast. It's really great use of pasta leftovers. The only thing I'd change was to make sure there was a bit more sauce tossed with the pasta while it was still hot. The Boy didn't end up getting a taste of this one since I ate one half on Sunday and the other on Monday. He'll have another chance though since I'll absolutely be making this one again.