Using leftover pasta makes this easy frittata hearty and filling. Leftover plain, buttered, and garlic and oil pasta work nicely in this recipes, as does leftover pasta with basil pesto.
About 2 cups leftover cooked pasta tossed with 2 tbsp. basil pesto, such as fusilli
4 tbsp. olive oil, as needed
Handful mushrooms, such as button or brown mushrooms, sliced
1/2 cup cubed ham
1 leek, sliced
About 1/2 cup grated Swiss cheese
2 tbsp. chopped parsley
Salt and freshly ground pepper, to taste
2 roasted red peppers, sliced, patted dry
Parsley leaves, for garnishing (optional)
Grated Swiss cheese or Parmesan cheese, for garnishing (optional)
Preheat oven to 375 degrees F. or preheat broiler.
Heat non-stick fry pan over medium heat. Add 2 tbsp. olive oil when olive is hot, add mushrooms, ham and leeks. Cook until lightly golden brown, about 5 minutes. Remove from pan.
In large bowl, beat eggs with fork or whisk. Add pasta, Swiss cheese, mushroom mixture, parsley, and salt and pepper. Stir to combine.
Heat medium non-stick fry pan over medium heat. Add remaining 2 tbsp. olive oil. When olive oil is hot, add egg mixture. Cook until egg mixture starts to just set, about 3 to 5 minutes. Add slices of roasted red pepper on top. Finish cooking frittata in oven until eggs are fully set, about 5 to 10 minutes in 375 degrees F. oven or 2 to 3 minutes under the broiler.
Garnish with parsley and grated cheese, if desired. Cut into wedges and serve.
Yield: 4 servings.