Sometimes it seems that frittatas were meant exclusively for leftovers. The more resilient, adaptable cousin of omelettes, they’re the perfect, eggy blank slate in which to tuck almost any component of last night’s dinner.
Roasted vegetables are standard, whatever cheese lurks in the cheese drawer is usually fair game, but have you ever tried putting leftover pasta in yours? Next time you’re whipping up a frittata, consider it. It’s a thing. Zester Daily walks us through a recipe, and assures us that we do have the ingredients for dinner on hand, even when our fridge feels as good as empty.
Italian Frittata Gives Leftover Pasta A Makeover from Zester Daily
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
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