When we have leftovers in the fridge, we make a frittata, or an open-face omelet. Leftover pasta or potatoes are particularly good as the base of the frittata. Then add whatever vegetables or greens you have, turkey and green beans work especially well, eggs (of course) and cheese. Sometimes we pop it in the oven, and sometimes we just finish on the stove with a lid.
Ingredients
- 1 tablespoon oil
- ½ cup chopped leek or spring onions
- 1-2 cups leftover pasta or potatoes
- 6 farm eggs
- 1-2 cups fresh arugula or spinach leaves or basil
- Salt and pepper
- 1 cup (4 ounces) grated aged cheddar cheese
Preparation
1. Heat 2 tablespoons oil in a 10-12” nonstick, ovensafe skillet over medium-high heat. Add leek or onions; saute 5 minutes.
2. Add pasta and cook for 5 minutes. Add greens and cook 2 minutes (or until wilted).
3. Whisk eggs with remaining oil, salt and pepper. Add to skillet and cook 5-6 minutes or until edges begin to pull away from the sides of the pan. Sprinkle with cheese and bake in oven 8-10 minutes or until set (or turn heat down, cover with lid and cook 8 minutes).
4. Remove from heat, slice and serve. May be refrigerated for up to a day and served cold.
