“Not only is pretty much everything good in a frittata, but it’s nice to have these sort of surprising use-up ideas. Putting last night’s pasta—with sauce is fine—in a frittata, with lots of garlic, is a great way to use it up.”
Mei Li, restauranteur and cookbook author
½ cup grated parmesan, or another cheese of your choice, plus more for sprinkling on top
¼ cup parsley or basil or another tender herb
Salt and black pepper
2 tablespoons olive oil
8 garlic cloves, chopped
3 scallions, thinly sliced
1-2 cups leftover cooked pasta
- Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, cheese, herbs, and a pinch of salt and pepper until combined.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once oil is shimmering, add garlic and scallions and sauté until softened, about 2 minutes. Spread leftover pasta across the bottom of the skillet, then pour egg mixture over it evenly. Cook over medium heat until the bottom is browned, then transfer skillet to the oven. Cook until just set, about 5 to 8 minutes. Let cool slightly before serving with more cheese sprinkled on top.
Recipe ByMei Li in Raleigh, North Carolina