They say that necessity is the mother of invention and
this was certainly true for this frittata!
I had quite a bit of leftover pasta – tagliatelle which had been tossed
in butter. It was also a tad overcooked
so I didn't want to just reheat it.
So I made a frittata with it. First I oiled my baking dish – in this case
with my new bestie mustard oil. Then I
mixed together in a bolw the leftover pasta, 6 eggs, some leftover Messicano
dip (which had pepper, pesto and sour cream in it), a bit of cream cheese –
when it was pretty well combined I just poured it into the baking dish and
sprinkled grated parmesan cheese over the top.
To avoid toughening the eggs, I cooked this in a low
oven until it was set – this took about 40 minutes.
Garnish the frittata with chives and basil just before
serving. It was actually yummy – the defects
of the pasta were transformed.
What an admirable idea for resuscitating a potful of pasta! I almost want to cook up too much, slightly too long and toss with butter just to do it right away.
ReplyDeleteWhat a tasty and clever way to re-purpose your leftovers. Love it.
ReplyDeleteYou are so good at recycling leftovers -- wish I had your imagination. I usually end up wasting food that wasn't that great the first time around.
ReplyDeleteThis looks fantastic! I love how you reused your leftovers so creatively. I'm not very good at actually using my leftovers and always end up throwing out quite a bit. This would be a delicious way to use some up and work work with all kinds of things. Thanks for sharing!
ReplyDeleteWe try and use all the bits leftover for other meals, great thinking to cook the eggs on low. Bet it was delicious .
ReplyDeleteThis looks delicious!
ReplyDeleteThat's a great idea to reuse leftover pasta. I am gonna try it the next time I have leftovers :)
ReplyDeleteThanks so much for sharing your post with Full Plate Thursday and have a great day!
ReplyDeleteCome Back Soon,
Miz Helen