Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: pasta egg cheese Italian
- Leftover pasta
- Olive oil
- Eggs of good quality (pastured eggs, if possible); if you have leftover whites, this is a good place to use one or two
- 1 tablespoon of water for each two eggs
- Sea salt, to taste
- Cheese of choice, thinly sliced or crumbled or grated, depending on consistency
Spray a skillet with olive oil and warm up. Empty leftover pasta container into the pan. Warm up the pasta and lightly sauté it for a couple of minutes, stirring every now and then.
While the pasta is warming up, break the eggs in a bowl and whisk them lightly with a fork until just blended. Add the water, then a few pinches of salt and whisk briefly. If you are using grated cheese, you can add it to the eggs, if you wish; I like to distribute it on the surface, so I hold on to it until later. Turn on the broiler. (If your oven allows it, choose the "low" setting.)
Pour the eggs slowly into the skillet. With the fork, gently arrange the pasta so it is evenly distributed. Cook over low heat until the eggs are set. After the edge is set, run a spatula under it and shake the frittata gently to ensure the bottom does not stick to the pan. Evenly distribute chosen cheese on the surface.
Place the skillet in the oven, leaving the door ajar, for a couple of minutes. The frittata will puff up a bit. Take the skillet out of the oven (don't forget that the handle is hot) and let rest of a couple of minutes, then slide the frittata onto a serving plate. Cut into wedges and serve.