The other night, I went a little overboard making pasta and ended up with a lot of plain pasta remaining. What could I do with a bunch of leftover pasta? While I have rejuvenated leftover pasta other times by dipping it briefly in boiling water, as though it was fresh pasta, I wanted to do something different with this batch. Some eggs, cheese, tomatoes and herbs and I had a nice side dish to go with grilled chicken. Here’s what I came up with:
1. Drizzle olive oil or butter in the bottom of a non-stick skillet and heat over medium heat.
2. Add enough spaghetti so it covers the bottom of the skillet, approximately 1 to 1-1/2 cups.
3. Whisk two large eggs so that they are mixed and pour them over the spaghetti.
4. Sprinkle with salt, pepper and herbs of choice – I used oregano, thyme and basil but any combination you like could be used because the pasta and eggs are like a blank slate.
5. Put the lid on the pan and leave it until the eggs are set.
6. With a spatula, loosen the edges of the frittata and slide it onto a cutting board.
7. Dice up tomatoes, ideally pretty cherry tomatoes and sprinkle them on top with parmesan cheese and some fresh herbs if you have them.
8. A pizza cutter works great to slice the frittata into serving-size triangles.