There are many versions of frittata. It’s highly debatable as to where frittata first came from however the general consensus is that some version of the dish came from Spain and typically included potatoes and eggs as the base. My most commonly made version of Frittata is based on an Italian recipe made with leftover pasta noodles. This is an excellent way to use up extra noodles and makes a wonderful breakfast or brunch the day after a big pasta night. This recipe is extremely versatile, try adding your favorite ingredients or whatever additional leftovers you might have in your fridge! This particular recipe calls for employing the easiest frittata method which is to finish the dish in the oven versus flipping and returning to the pan.
It would be a terrible shame not to use up leftover noodles, fight food waste with this recipe!
Frittata
Equipment
- Skillet
Ingredients
- 1 shallot, diced or small onion
- 2 cups pasta noodles this is flexible
- 5 eggs variable, depending on your noodles
- ⅓ cup parmesan cheese plus more for topping
- salt and pepper, to taste
- olive oil
Instructions
- Preheat oven to 400 degrees. Whisk eggs in a medium bowl and add pasta noodles. Ensure that noodles are just covered by eggs, add additional whisked eggs as needed. Stir in parmesan cheese, salt and pepper to taste.
- Heat olive oil over medium low heat in a medium sized oven safe pan. You'll want enough oil so that it generously covers the bottom of your pan. Sauté shallots in oil for a minute or two until just fragrant. Add in egg and pasta mixture, do not mix or scramble.
- Allow eggs to cook slowly, 7-10 minutes or until the bottom half of the frittata appears to be set. Top with grated parmesan cheese. Transfer to oven and bake for about 10 minutes more or until eggs are cooked through. If desired, use your broiler for the last 1-2 minutes to brown the top of your frittata.
- Remove from oven and allow to cool slightly. Using a spatula, loosen frittata from sides and bottom of pan, this should be relatively easy due to the amount of oil used. Slide frittata onto a plate and cut into wedges. Serve and enjoy!