PASTA FRITATTA

PASTA FRITATTA

It’s a blustery day in the neighbourhood of the ‘dirt people’…

Horizontal snow & white-out conditions…
 
Good day for indoor ‘games’ and a warming pasta breakfast.
Yep! that’s right…pasta…
 
PASTA FRITTATA
 
2 cups kale greens
1/4 cup shredded carrots
2 + cups leftover spaghetti with sauce
6 eggs
1/2 cup of milk
4 oz mozzarella, shredded
sea salt and pepper
dried oregano, basil, nutmeg
 
Heat a bit of oil in saucepan.
 
 
**Add kale and carrots and stir until kale is slightly wilted.
Add spaghetti and stir until incorporated.
Place in well oiled Omnia stove top pan.
Top with half of cheese
 
Beat eggs with milk and seasonings and pour over spaghetti mixture.
Give the pan a little shimmy/swirly/shake to settle the egg mixture around the pasta.
 
 

 
 
Top with rest of cheese.
Place Omnia base on burner on high for 5 minutes.
***Place covered Omnia pan on burner, reduce heat to medium/low
and cook for approximately 35 minutes until eggs are set.
Let rest for a few minutes before serving.
If you have some of that crispy kale left,
it adds a pleasant salty deliciousness to the fritatta…
 
 
 
 
 
KAT NOTE
**If I were making this on the boat
I would put this part together the day the pasta was made while it is still warm
and set it aside in the pan already to add eggs and cheese the next day.
Less clean up.
 
***If cooking in a conventional oven – 350 ° same amount of time.
 
 
…’Cook once, eat twice’?…
I made a spaghetti dinner for 4…
ate 2 servings…
made fritatta with leftovers that easily (serves 4…
ate 2 servings…
2 leftover portions for breakfast tomorrow…
= 3 well portioned meals that could easily be stretched to 4.
My kind of math..
My kind of cooking…
 
…and what a great way to enjoy leftover spaghetti!
 
Captain’s comment: AWESOME BREAKFAST!
 
 
adapted from Gluten-Free Goddess

 

 

PASTA FRITATTA
 
An easy way to use up your leftover pasta and sauce
Author:
Ingredients
  • 2 cups kale greens
  • ¼ cup shredded carrots
  • 2 + cups leftover spaghetti with sauce
  • 6 eggs
  • ½ cup of milk
  • 4 oz mozzarella, shredded
  • sea salt and pepper
  • dried oregano, basil, nutmeg
Instructions
  1. Heat a bit of oil in saucepan.
  2. **Add kale and carrots and stir until kale is slightly wilted.
  3. Add spaghetti and stir until incorporated.
  4. Place in well oiled Omnia stove top pan.
  5. Top with half of cheese
  6. Beat eggs with milk and seasonings and pour over spaghetti mixture.
  7. Give the pan a little shimmy/swirly/shake to settle the egg mixture around the pasta.
  8. Top with rest of cheese.
  9. Place Omnia base on burner on high for 5 minutes.
  10. ***Place covered Omnia pan on burner, reduce heat to medium/low and cook for approximately 35 minutes until eggs are set.
  11. Let rest for a few minutes before serving.
  12. If you have some of that crispy kale left, it adds a pleasant salty deliciousness to the fritatta...
Notes
KAT NOTE
**If I were making this on the boat
I would put this part together the day the pasta was made while it is still warm
and set it aside in the pan already to add eggs and cheese the next day.
Less clean up.

***If cooking in a conventional oven - 350 ° same amount of time.

4 thoughts on “PASTA FRITATTA

  1. Pingback: SIMPLE IS BEST |

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