This is a great brunch idea, or a “cook once, eat twice” type idea too. Ideal for a mid week dinner served with a salad or just on its own.
Serves 2/3 – add more eggs to serve 4 people
- Left over pasta, any type really, I’ve used spaghetti but you can even use penne or fusilli
- 6 eggs
- 100g grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon of butter
- Dash of milk
- Some additional cheese, any kind, I used 50g of sliced Edam (optional)
- Some torn basil leaves (optional)
- Salt and pepper to taste
- Heat the oil and butter in a frying pan on a low heat
- Add the left over pasta and spread out in the frying pan, put on the lowest heat and leave for about 5 – 10 minutes
- In the meantime, beat the eggs and parmesan together and add a dash of milk (about a tablespoon)
- Add the egg mixture to the pan and let it fry gently for about 5 minutes until you can tell that the egg has set on the bottom
- I tore my sliced cheese and placed it on the top while the omelette was cooking
- Pop the pan under the grill for about 3 minutes until the top is set
- If possible flip the frittata over to serve so that you can see the crispy pasta
- Serve on it’s own or with a salad for brunch or lunch
