It's essentially a pancake made out of leftover cooked pasta, sauce and all. You mix the leftover pasta (any shape) with eggs and cheese, then fry the whole mess up in a hot pan. Brave souls will try to flip it using the upside-down plate trick - I used to do it - but lazy bums like me stick the whole thing under the broiler for a few minutes to cook the top. Cut it into wedges, serve hot or warm or cold, eat with fingers. This is a-one party food, picnic food, and especially midnight snack food (trust me on this one).
|Spaghetti frittata with wild mushrooms and bacon|
Pasta pancake (frittata)
- 4 cups leftover pasta, with sauce and add-ins
- 6 eggs
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan or romano cheese
- Salt and pepper
- Anything else you think might work: crumbled bacon, diced cooked chicken, leftover cooked vegetables, capers, chopped anchovies, a few sun-dried tomatoes....
- 2 Tbsp olive oil
Mix all ingredients in a large bowl. Heat an ovenproof skillet over medium-high heat. Swirl in the olive oil, then dump in the pasta-egg mixture. As it sets, lift up the edges with a spatula so more of the egg can run underneath.
When the bottom is set and browned, put the skillet under the broiler. Check it after three minutes to make sure it's not burning. I usually leave it in about five minutes, but it will burn easily, depending on the strength of your broiler.
When the top is golden brown, remove the pan from the oven and let the frittata sit in the pan for about 10 minutes. The residual heat will cook the egg all the way through, if it hasn't already, and letting it cool will allow it to set up a bit before you take it out and cut it.
After a little bit, slide the frittata onto a board. Cut into wedges and serve.