California Central Coast Recipes

Next-Day Frittata

©2017 TheRomanticTable.com
Here's a an easy Frittata recipe that can turn a little left-over pasta into a delicious appetizer or entree.

When you have a little sauced pasta left from a meal, you can really stretch your dollars by turning it into a very flavor-full egg-based meal. In this example, we used leftover Festive Summer Pepper Sauce with Spaghetti which we had had a couple of days ago.

Sometimes when we make an especially flavorful pasta, we make a little extra knowing that we have a quick meal ready in the next couple of days! (Our ratio for calculating egg amounts that you need for the frittata is for every one cup of pasta, use two eggs.)


www.theromantictable.com ©2017, Next-Day Frittata
Preparation time: 5 minutes
Cooking time: 15 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

2 cups left-over sauced pasta
1 to 2 Tablespoons Extra-virgin Olive Oil
4 large eggs
1/4 Cups milk , to help emulsify
Salt to taste
Freshly cracked black pepper to taste
1/2 cup Parmesan cheese , grated


Preparation Directions.

1 Crack eggs into a small bowl, add milk (the ratio is for every two eggs, add about 2 Tablespoons milk to help emulsify the eggs.) Beat well, and add a little salt and pepper.

2 In a twelve inch non-stick skillet (or large enough to hold the pasta and eggs), pour olive oil and heat over medium-low heat. Add the left-over pasta and spread it out distributing the pasta evenly.

3 When the pasta is warm, pour in the egg mixture evenly over the pasta. Swirl the pan a little bit to disburse evenly. Cook until eggs are set but still moist on top.

4 If you prefer to flip your eggs, flip now and cook until bottom is brown.

5 If you're going to broil to finish, add cheese now over the top and place under the broiler and broil until top is brown and bubbly.

6 Remove from heat, cut into serving-sized portions and serve immediately with a nice salad.


Wine and Food Pairing and Serving Suggestions.

The eggs are neutral so you can serve them with literally any kind of wine.
Choose your wine according to what you would serve with the pasta.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.