Ever wonder what to do with a bowl of leftover cooked pasta? Frittatas are the perfect catch-all dish to utilize leftovers in a flavorful way and bring all sorts of brunch vibes to the table.
The beauty of a Frittata is that you can add whatever ingredients you have on hand to make this dish your own. Don’t have pasta? use leftover bread. Have tomatoes instead of green veggies? Go right ahead.
I like to use Pancetta in this recipe because i very rarely eat pork, and the portion is allowed to shine through the frittata without needing tons of it. Pancetta is meat with Italian origins made from pork belly, like bacon. The major difference between the two is pancetta is seasoned with spices cured, rolled and tied before being thinly sliced or diced. If you do not have pancetta on hand, prosciutto, or your favorite trusty bacon (dice and par-cook before adding) is fine too.
Don’t skip out on transferring your frittata to the oven to finish. Doing so allows for the eggs to cook evenly without burning the underside of your dish. since you’re working with heavier fillings, you won’t want to end up with undercooked areas either.
Finally, it’s up to you if you’d like to serve your frittata in the pan, which i find more rustic, or on a serving platter, which is a little fancier. To transfer the warm frittata, use a spatula to gently separate the edges of eggs from the pan. Place your platter upside down onto the pan (like a top). Use a towel to hold the pan and the base of the platter with the palm of your hand. Carefully flip the pan and platter over together as one unit. Use the towel to remove the warm pan from the platter. The frittata should slide right out. Do this in front of your friends to get cool points.
- 6 eggs
- 1/4 cup half and half (optional)
- 8 oz (2 cups) cooked fettuchini or similar pastaC
- 1 small onion minced
- 1 clove garlic mincedCCC
- 1 tsp sage
- 1/2 cup sweet peas
- 1 small bunch kale
- 4 oz thinly sliced pancetta
- 1/4 cup olive oil
- tt salt and pepper
- Preheat oven to 375º. crack eggs into a mixing bowl and add cream, salt. Scramble and set aside. Prep kale by removing the tough part of the stems and chiffonade [thinly sliced].
- In a large oven-safe sauté pan or iron skillet, add half of the olive oil onion, garlic and bring to medium heat. Saute until onions begin to become translucent.
- Increase heat to medium-high and add spinach/kale to the pan. season with salt /pepper and saute until tender about 1-2 minutes. Add peas and sage to the pan, and fold to incorporate.
- Pour remaining olive oil into the pan making sure the oil coats the bottom of the pan and not the vegetables. Carefully add pasta to the pan, layering the noodles so they are evenly distributed amongst the vegetables. repeat the process with the pancetta. Reduce heat to medium-low.
- Quickly whisk scrambled eggs to incorporate extra air into them. Immediately pour scrambled eggs into the pan covering the vegetables, pasta, and pancetta. Allow eggs to cook on the stovetop for 30 seconds before removing from the heat and transferring to the oven. Bake frittata until eggs are cooked thoroughly and edges are slightly browned. Remove from oven and allow to cool for 2-3 minutes before serving. Serve in the pan or on a serving platter. Enjoy alone or with your favorite brunch items.
- Bake frittata until eggs are cooked thoroughly and edges are slightly browned. Remove from oven and allow to cool for 2-3 minutes before serving. Serve in the pan or on a serving platter. Enjoy alone or with your favorite brunch items.