If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, at room temperature or cold.
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
Salt and pepper, to taste
1 cup grated Swiss, mozzarella, or cheddar cheese
1/2 cup marinara sauce or salsa, (optional)
Preheat oven to 350°F. Grease a 10- or 12-inch ovenproof skillet (preferably non-stick) with 1 tablespoon of oil. Toss cooked pasta with 1 teaspoon of oil and set aside. Whisk eggs together and season with salt and pepper. Add cheese to eggs, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until set and no longer wobbly.
Set frittata aside to let cool for 5 minutes, then serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired.
Per Serving:170 calories (90 from fat), 10g total fat, 3.5g saturated fat, 225mg cholesterol, 290mg sodium, 9g carbohydrates, (1 g dietary fiber, 1g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.