Left over pasta frittata 

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

  1.  Heat the oil and butter in a frying pan on a low heat
  2. Add the left over pasta and spread out in the frying pan, put on the lowest heat and leave for about 5 – 10 minutes
  3. In the meantime, beat the eggs and parmesan together and add a dash of milk (about a tablespoon)
  4. 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
  5. I tore my sliced cheese and placed it on the top while the omelette was cooking
  6. Pop the pan under the grill for about 3 minutes until the top is set
  7. If possible flip the frittata over to serve so that you can see the crispy pasta 
  8. Serve on it’s own or with a salad for brunch or lunch

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