Leftovers pasta frittata
Reinvent leftover meat with our cheesy, herby frittata! Made with cooked pasta and leftover cooked meat, this is a great recipe to whip up using what you’ve got left in your fridge. Serve this fabulous frittata with a fresh green salad, avocado and sliced toasted almonds for an easy dinner option.
Ingredients
Method
Ingredients
- 2 cups cooked pasta
- 8 eggs, lightly beaten
- ⅓ cup grated mozzarella or tasty cheese
- ⅓ cup freshly grated parmesan
- ½ cup fresh herbs, roughly chopped (we used parsley and chives)
- 1 ½ cups cooked meat, shredded or roughly chopped (we used corned beef)
Method
- Preheat your oven to 170°C fan bake. In a large bowl, combine the pasta, eggs, cheeses, seasoning and half of the chopped herbs.
- Bring a drizzle of olive oil to medium high heat in an ovenproof skillet or frypan. Once hot, add the shredded meat and cook for 3-5 minutes or until crispy.
- Pour the egg mixture over the meat and reduce the heat to medium-low. Allow the frittata to cook undisturbed until the bottom is firm before transferring it to the oven to bake for 10 minutes or until the top has just set.
- Garnish with the remaining herbs, then serve and enjoy while still hot.
Top tip: Finish off this frittata with a fresh tomato topping. Dice a cup of cherry tomatoes and combine in a bowl with a drizzle of olive oil and salt and pepper to taste, then add to the top of your frittata.
This recipe also works incredibly well with leftover rice. Simply replace the pasta with equal amounts of rice.