The other morning I got a craving for eggs, but I had leftover angel hair pasta that I had to use so I figured I’d make a frittata. The angel hair had homemade marinara so I didn’t have to add much, but you can add sundried tomatoes, meatballs, sausage, mozzarella, daiya mozzarella, olives, pretty much anything you can think of. I made a small sized frittata for one but I had enough to eat it for leftovers the following day.
I started by heating the pasta in a small pan and then scrambled 2 eggs with a bit of milk, salt, and pepper. Poor the egg mixture over the pasta, make sure the egg mixture and pasta is even. Now once you’ve cooked the egg thoroughly on one side you can either toss it under the broiler (the way you make a traditional frittata) or flip it like an omelet. I sprinkled some pecorino romano and fresh cracked black pepper and then topped it with fresh basil.
I haven’t made one of these in a long time but it was a fantastic way to finish leftovers and enjoy my eggs!
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