Leftover pasta frittata

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
  • mozzarella
  • parmesan

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.

Leftover pasta frittata

In a bowl, mix together the creme fraiche, eggs, and pasta with some salt and pepper.

Leftover pasta frittata

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 Β 5 -6 minutes.

Leftover pasta frittata

Leftover pasta frittata

Whack the mozz and parmesan all over the top and then whack the whole shabam under the grill for another 5 minutes.

Leftover pasta frittata

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.

Leftover pasta frittata

Serve with the cheesy side facing up, and scatter over some more parmesan, fresh basil and parsley.

Leftover pasta frittata

The perfect packed lunch or simple supper.

Leftover pasta frittata

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