We've all got one: a small bowl of cooked pasta lurking in the fridge - the one we thought we'd save just in case. Well, here's a great way to use it up: in a dinner frittata. While you're at it, throw in those leftover cooked veggies too.
2 tsp butter
1 small zucchini, thinly sliced
1 green onion, thinly sliced
1/2 tsp dried basil
1/2 tsp salt
2 cups cooked pasta, any type
6 eggs, whisked
1/2 cup crumbled feta, or goat cheese
Preheat broiler. On the stovetop over medium heat, melt butter in a medium non-stick frying pan with an ovenproof handle. Add zucchini, onion, basil and salt, and stir-fry until zucchini is tender - about 4 minutes. Add pasta and stir until hot. Then add eggs. Stir to disperse zucchini and pasta evenly. Allow the bottom of the egg mixture to set. Then, lifting up one side of the frittata with a spatula while tilting the pan, let some of the runny egg run underneath. When the entire frittata is nearly set, sprinkle with cheese. Place under the broiler until completely set, about 30 seconds.
Makes 4-6 servings.
In a large serving: 279 calories, 16 g protein, 14 g fat, 22 g carbs, 2 g dietary fibre, 144 mg calcium, 103 mcg folate
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