Pasta Frittata

Instructions

1. Make the spaghetti aglio olio first. NOTE: or use about 2 cups leftover cooked pasta that is already coated in sauce like tomato or pesto sauce. Skip to Step 5 if you already have leftover cooked pasta.
2. Put a large pot of water on the stove and bring to a boil. Cook the spaghetti noodles until al dente and reserve 2 cups of cooking water before straining the noodles.
3. Add ⅓ cup extra virgin olive oil to a skillet. Add the garlic and chili flakes and cook for 2-3 minutes, until the garlic just begins to bubble. Be careful here, you don’t want the garlic to burn, you’re just infusing the oil.
4. Add the noodles and toss. Then add ½ cup cooking liquid and cook for about 2-4 minutes until the sauce has thickened. If the pasta is too dry add another ½ cup cooking liquid.
5. Finish the dish with parmesan cheese and with a sprinkle of fresh parsley.
6. Now that you’ve made a spaghetti aglio olio enjoy a portion for dinner then use the leftovers for the pasta frittata! Set aside about 2 cups of the spaghetti aglio olio.
7. Pre-heat oven to 400F.
8. Whisk eggs, parmesan cheese, salt and pepper and set aside.
9. In a 8-10 inch oven-proof skillet (cast iron works well), warm 1 tbsp olive oil over medium heat and add the leftover pasta. Cook for about 2-3 minutes, just to warm the pasta and separate the noodles. Evenly spread out the noodles in the pan.
10. Turn the heat to medium heat and pour in the egg mixture, making sure it reaches all parts of the pan (you may have to lift the pan up and move it back/forth to spread the eggs evenly).
11. Cook over medium heat until the edges start to set, about 4-5 minutes.
12. Then, transfer the skillet to the middle rack of the oven and cook for 5 minutes, or until firm.
13. Carefully flip the frittata onto a large plate, then slide it back into the pan. Return the pan to the oven and cook for another 5 minutes or until crisp.
14. Cool in the pan for 5-10 minutes, cut into slices and serve.
15. Pairs well with a simple mixed greens salad.