I made far too much pasta and not enough sauce when I made Jools’ pregnant pasta earlier this week. Not one for waste – I decided to make this inexpensive supper… Pasta frittata. What’s not to love? Eggs, cheese and delicious pasta. Yes please. It’s a bit like a Spanish omelette, but the potato is substituted with pasta instead.
For 1 large frittata which will feed at least 5:
- roughly 300-400g of cold pasta (if its in some sauce even better, mine had a tiny bit but not much)
- 1 onion
- 1 garlic clove
- 1 tbsp of creme fraiche or cream
- 6 eggs
- 1 chilli
- 1 courgette
Ultimately you can use whatever you have in the fridge but the above is what we had hanging around. Get the onion, chilli and garlic frying on a gently heat until soft, before adding the courgette and letting that soften too.
In a bowl, mix together the creme fraiche, eggs, and pasta with some salt and pepper.
Tip in the courgette and onion mix and then pour the mix into a non-stick frying pan on quite a high heat. Cook like this for about 5 -6 minutes.
Whack the mozz and parmesan all over the top and then whack the whole shabam under the grill for another 5 minutes.
Using a plate and some oven gloves, invert the frittata onto a plate and then add it back to the frying pan to cook for another couple of minutes.
Serve with the cheesy side facing up, and scatter over some more parmesan, fresh basil and parsley.
The perfect packed lunch or simple supper.