Leftover Pasta Frittata

By á-4084

Ingredients

• 2 tbsp olive oil
• 1 cup diced bell pepper
• 1 cup diced onion
• 1 tbsp minced garlic
• 6 large eggs
• 1 tsp Italian seasoning
• 4 cups cooked farfalle pasta
• 1 cup grated Parmesan cheese

Details

Adapted from recipecenter.stopandshop.com

Preparation

Step 1

Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the diced pepper, onion, and garlic. Cook for 3 min. or until vegetables are tender. Set aside.
Meanwhile, whisk eggs together with the Italian seasoning. Add the cooked pasta, half the Parmesan, and pepper-onion mixture. Fold to mix well.
Wipe the skillet and place back onto medium-high heat until hot. Set oven to broil. When skillet on stovetop is hot, add the remaining tbsp of oil and pour the egg-pasta mixture into the pan. Cover with a lid, and reduce heat to medium. Cook for 5 min. or until the edges are lightly browned and can easily be pulled away from the pan with a spatula.
Remove the lid and top with remaining ½ cup cheese. Place the pan in the oven and broil for 3 min. or until the cheese is melted, lightly browned, and no raw egg remains.
Let stand at room temperature for 3 min. Slice into 6 equal-sized wedges and serve immediately.

Variations

We’ve used farfalle here, but feel free to try this recipe with whatever pasta you happen to have around.
Tips

Frittata can be made up to one day ahead of time, and reheated in a 350°F oven for 7 min.