An easy way to use up your leftover pasta and sauce
Author: Galley Kat
2 cups kale greens
¼ cup shredded carrots
2 + cups leftover spaghetti with sauce
½ 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.