Meatless Monday: Pasta Frittata

I'm terrible when it comes cooking pasta portions. I always cook too much. Always. If you peek into my fridge on any given day, there is a really good chance you'll see leftover spaghetti noodles in there. Over the years, I've tried to find ways to use up those leftovers (they don't really re-heat well in the microwave) -- sometimes I'll freeze them into single-serving spaghetti portions or whip up a batch of lo mein, but sometimes those noodles still languish away in the fridge until they get slimy and unappetizing. However, I've just come across a new, super-easy way to use up leftover pasta in An Everlasting Meal -- the pasta frittata. {Sidenote:  I don't know why, but every time I think "pasta frittata", it's to the tune of "Hakuna Matata".  Oh, the silly things that keep me entertained...}

This pasta frittata is so simple -- it only has a few ingredients and it takes almost no work.  It's also really adaptable -- this basic recipe would allow for a lot of variations with different vegetables (and meats -- just not on Monday, of course).  I also love serving eggs for dinner on Meatless Mondays, so I'm happy to add this frittata to my repertoire.

To make a pasta frittata, you'll need:

• 2-3 cups of cooked leftover noodles 
• 3 large eggs, beaten
• up to a 1/2 cup of fresh herbs, chopped (I used parsley.)
• a little bit of shredded Parmesan cheese
• salt and pepper

In the picture above, there is no Parmesan, salt, or pepper. This is because my noodles were the leftovers from a recipe for roasted garlic, brown butter, & Parmesan pasta (yum -- another great meatless meal), so it didn't need the added cheese or salt and pepper.

Preheat your oven to 375 degrees.

Mix the eggs, pasta, herbs, Parmesan (if using), salt, and pepper (to taste). Note: In An Everlasting Meal, the author suggests this recipe as a good way to use over-salted pasta (my pasta just so happened to be slightly over-salted). If this is the case, don't add more salt to your frittata.

In an 8- or 9-inch oven-safe skillet (I used my cast-iron skillet), heat a little bit of olive oil (I did just a few glugs around the pan).  Pour the egg-pasta mixture into the skillet.  

Cook until the edges are set -- you should be able to lift up the edge and see that the bottom is cooked. Remove the skillet from stove top and put it into the oven. 

The frittata is ready when the eggs are cooked and the top is just-firm. Put a plate over the top of the pan and flip the pan over (not so easy with a 12-pound cast iron skillet) so that the frittata turns out onto the plate (the bottom of the pan will the the top of your frittata on the plate. I hope that makes sense. It's kind of the same idea as an upside-down cake.).  

Cut the frittata and serve at room temperature. If you need to refrigerate it, let it sit at room temperature a couple hours before eating it.  There's something so simple and satisfying about this meal. It's basic, uncomplicated, and it's delicious -- a perfect meal for a summer evening.

Note: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

{This post is linked up to Frugal Days, Sustainable Ways and Your Green Resource.}