Kate Heyhoe

Kate's Global Kitchen


Pasta Frittata


Use any leftover pasta, with or without sauce (spaghetti bolognese, macaroni and cheese, linguine and pesto...whatever) here. Dig into the fridge for other items to be used up and add them as well. Serve your creation for brunch, lunch or as dinner with a salad.

4 eggs
1 to 1-1/2 cups cooked noodles or leftover pasta,
     cut into 1 inch pieces
4 tablespoons grated Romano or Parmegiano
2 tablespoons olive oil
1/2 cup diced or shredded cheese (mozzarella,
     provolone, Swiss...)
1/2 cup diced fresh tomatoes
1/2 cup cooked sausage, bacon, leftover chicken,
     turkey, etc.
Garnish: minced fresh parsley or basil

Beat eggs in large bowl and mix in pasta and grated Romano or Parmesan cheese. Heat oil over medium heat in skillet and add half the pasta mixture. Reduce the flame to low. Layer the diced cheese followed by the tomatoes and sausage or other meat over the pasta in the skillet. Cover with the remaining noodles.

When the bottom of the noodles has turned crisp and golden brown, flip the pan onto a plate. Slide the mixture off the plate back into the pan to brown the uncooked side. When crispy, slide out of the pan again, cut into wedges, sprinkle with minced fresh parsley and serve with additional grated cheese.


Kate's Global Kitchen for June 2002:
06/07/02     Spring Chickens and Tough Old Birds
06/14/02     Posh Mâche
06/21/02     Meaty Marinades for Beefy Dads
06/28/02     Yesterday's Pasta: Using Your Noodle


Copyright © 2002, Kate Heyhoe. All rights reserved.


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