Scott Conant's Pasta Frittata

COOK TIME: 20 minutes
PREP TIME: 5 minutes
SERVINGS: 4

People always ask me what to do with day-old pasta and this is definitely the best usage. I love the way it takes plain noodles and turns them into a dish that's great for breakfast or dinner. Make my Spaghetti with Shrimp and Clams first, then turn the leftovers into this dish.

Swap option: I prefer to use spaghetti, but you can use pretty much any pasta shape you prefer.

Ingredients

  • 4 cups leftover cooked pasta with shrimp and clams (link to recipe above)

  • 6 eggs, beaten

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons extra virgin olive oil

Preparation

  1. Preheat oven to 350°F.

  2. In a bowl, mix eggs and pasta together well and season with salt and pepper to taste.

  3. Heat the olive oil in a non-stick pan over medium-high heat.

  4. Add pasta and egg mixture to the pan and turn heat down to medium-low. When the mixture begins to turn a light golden brown on the edges, transfer the pan to the oven. Let bake 15-20 minutes until set.

  5. Slice the frittata into wedges and serve.

REFERENCE: https://www.today.com/recipes/scott-conant-s-pasta-frittata-recipe-t143526

Jennifer Duggan