Hakuna Frittata

Pasta never tastes quite as good the day after.  Sure, the sauce develops some depth, but the pasta itself is always cooked to shit when reheated.  In the Villani household, the preferred method of  dispatching pasta leftovers is via frittata.

While frittata preparation is simple, it does require a certain level of care and finesse.  Over the years, I've found that a two-pan method works best, but you can achieve similar results w/ a stove-to-broiler approach.  You can use any type of left-over pasta, but long strands -- like spaghetti or linguine -- work best.

Left-over Pasta Frittata

4 eggs
1/2 cup half & half
1/2 cup grated cheese
4 cups left-over pasta
salt & pepper to taste

1. Beat the eggs, half & half, and cheese together in a large mixing bowl.  add the pasta, and toss to  combine.  add a heavy pinch each of salt and pepper.
2. Heat an 8-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray.  add the egg/pasta mixture, cover and reduce heat to low.  cook, covered on low for 20 minutes.  
3. Once the frittata is almost set -- heat a 10-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray. flip-flop the frittata over to the 10-inch skillet and cook over medium heat until crisp on both sides- this shouldn't take more than 5 minutes.
4. Carve up as you would a pizza, top w/ a simple salad and enjoy!

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com