Turn your leftovers into this leftover pasta frittata! Use any pasta of choice with or without meat sauce. It’s perfect for not only breakfast but for a hearty dinner, as well.
- 8 large eggs
- 2 Tbsp. half and half or milk
- 1 cup cubed fresh mozzarella cheese, about 4 ounces
- 1/2 cup halved grape tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/4 cup freshly shredded Parmesan cheese
- 2 Tbsp. olive oil
- 1 cup leftover cooked pasta (any type of pasta with or without sauce will work)
- Kosher salt and fresh black pepper
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk the eggs with half and half. Stir in mozzarella, tomatoes, basil, and cheese. Season with salt and pepper to taste.
- In a 10-12 inch ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for a few minutes just to heat it up.
- Pour in the egg mixture and cook until the edges begin to firm up, while drawing the cooked egg edges toward the center of the pan, letting the raw egg run to the outer part of the pan, about 5-7 minutes. You want the frittata to be halfway cooked. It will still be runny in the center.
- Transfer the frittata to the oven and bake for 7-10 minutes or until cooked through. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Remove from the oven and cool in the pan for 5 minutes, then slice into wedges and serve.
- Variations: See post for different frittata flavor combinations.
- Leftovers: Leftover frittata will keep in the fridge for up to 4 days.
Keywords: pasta, leftovers, egg bake