My mother was in no way what you’d call a homemaker, regardless of how you define that word. The kitchen, garden, house chores, and organization were not her areas of expertise or interest, at all. Give her something to sell and her innate talent surfaced. She could sell a camera to a blind person. But that’s another story. You’re here for the leftover pasta frittata and we’ll get there.
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When your mother doesn’t cook, lunch and dinner, the latter especially since I went to school all day, can be quite challenging. Or not, depending on how you look at it, because as kids we got to eat all those no-no foods, like hot dogs and mashed potatoes (no bun and not real potatoes…), buttered rice or french fries with fried eggs on top, fritters of every kind, stuff like that. These last were usually made with leftovers. Just like this frittata, which in those times was really a tortilla, the Spanish version, which implies flipping the thing over, with the aid of a plate but most often a flat pot cover, to cook it on both sides in the same skillet on the stove. Let me tell you there was much pride on how well you flipped the tortilla back then.
A frittata is finished in the oven, which makes it oh.so.simple!
Leftover pasta frittata or tortilla was her signature dish in many ways, together with roasted meat and potatoes, and that almost made up her entire repertoire, a discussion we had a few times these past months when she stayed at my house because she claims she actually cooked quite a lot and I just laugh. She made white sauce too, sorry forgot about that. And mixed it with the leftover pasta, into the oven and called it au gratin pasta. In case you’re siding with her on this, the sauce for the pasta was a can of tomato sauce.
Anyway, this frittata made with the charred corn, asparagus, and brown butter breadcrumbs is to honor that childhood meal that I loved. Yes, I did. I do love reheated pasta and with eggs and extra cheese, what’s not to love about it.
But before we get to the recipe, it’s vintage Monday, so I have stuff to share with you:
Where do you have your props when you’re shooting? Do you run around the house, looking for a plate? My favorite tip on how to store props, though I don’t know if I can pull it off being the hoarder I am
Whatever your writing style, it never hurts to read this: http://www.problogger.net/archives/2013/08/15/blog-like-hemingway-5-writing-tips-to-improve-your-blog/
The earth and the moon http://www.stumbleupon.com/su/2W0apR/:6tvDnA3n:WHv0s+Z5/www.bitrebels.com/wp-content/uploads/2011/09/Earth-Mars-Moon-Human-Destruction.jpg/
About that IRS audit … http://www.stumbleupon.com/su/2xPp7L/:1kDPeYzkA:WHv0s+Z5/www.elertgadget.com/palert/Todays_Humor_-_Be_Careful_What_You_Bet_On_165084.htm/
If you haven’t watched this already, do so now! Even if you have, once more will only make you laugh again
And some food links, because we are foodies, aren’t we?
I completely rearranged my Pinterest boards and created new ones. Some pins from my new favorite Recipe Inspiration:
Zucchini Pizza with Hummus instead of tomatoes
Pear Gorgonzola and Honey Pizzas, I’m in love!
Onion Rings with Tequila in the batter… enough said
Sweet Baked Oatmeal with Zucchini, an heirloom recipe
Tiramisu Ice Cream sandwiches, with round ladyfingers
Purple Beet Ravioli, simply stunning
Stacked Enchiladas, ’nuff said!
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| Before going into the oven |
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Leftover pasta frittata
- Yield: 4 servings 1x
Print Recipe
Pin RecipeDescription
I also topped this frittata with brown butter breadcrumbs I had left. I like my frittata not completely set on top, and not cutting the noodles, but that’s personal preference.
Scale
Ingredients
- 1 pound 450g leftover pasta
- 6 eggs
- ½ cup grated hard cheese (such as parmesan or blue cheese, divided)
- 3 Tbs cream
- Chopped parsley (a few Tbs)
- Salt and pepper
- 1 Tbs butter or olive oil
Instructions
- Preheat oven to 350ºF /180ºC
- In a large bowl mix pasta, egg, cream and half of the cheese. Season with salt and pepper to taste.
- Melt butter or oil in a cast iron skillet over low heat. Add the egg mixture and let cook without stirring for about 8 to 10 minutes. Scatter the extra cheese on top.
- The egg will start to cook on the outside, but the middle will be very wet still.
- Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF /200ºC.
- Broil it for 5 more minutes so the top begins to set. Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.
VIRGINIA says
September 9, 2013 at 13:57Una fritata muy "apañá" como suelen decir en España, pero deliciosa. Aquí ya ha pasado casi la hora de la comida, pero metería directamente el tenedor en esa sartén.
Así que esperas la época de duraznos. Yo la de calabaza (ja,ja). Es lo que mas pena me da de vivir en distintos hemisferios, que compartirmos todo a destiempo. Bss preciosa.
Virginia "sweet and sour"
wp_vknotes_admin says
September 13, 2013 at 10:46Ay si, uno siempre anda queriendo la fruta y verdura del otro lado!
Marissa | Pinch and Swirl says
September 9, 2013 at 17:04I have never tried pasta in a frittata, but what a fantastic idea! I already had on my 'to do' the charred corn pasta dish you posted last week, now I have 2 things from you on my 'to do'.
Laura Dembowski says
September 9, 2013 at 17:21This looks wonderful! I love fritatas and the addition of pasta is a great idea. Love how easy it is to put together.
Andj says
September 9, 2013 at 20:33Looks delicious! This looks like a perfect recipe for all the leftovers sitting in your fridge. Yumm
wp_vknotes_admin says
September 13, 2013 at 10:48Absolutely!
saucygander says
September 9, 2013 at 21:58Simple and cheerful, great recipe for a Monday!
Karen (Back Road Journal) says
September 9, 2013 at 22:46The perfect way to use left over pasta. I really like the additions to your frittata…it sounds wonderful.
Guru Uru says
September 9, 2013 at 23:15What a great use of leftovers in this vibrant frittata 😀
Cheers
Choc Chip Uru
Sally - My Custard Pie says
September 10, 2013 at 03:07We always have leftover spaghetti in our house – but I have never thought of putting it in a frittata. My memory of childhood eating is the polar opposite to yours!
Medeja says
September 10, 2013 at 03:20Looks yummy! I like that you can use leftover pasta (happens to me all the time..) and bake it!
The Ninja Baker says
September 10, 2013 at 04:06We may be in different parts of the world, Paula, but we have much in common. Including the masterpiece dinner of eggs by our dear mothers. Mom's talents were in slinging a tennis racket and making killer shots. Her best dinners were scrambled eggs made with sour cream and buttered toast. I also got to indulge in many a hot dog and frozen dinners on my summertime visits. I'm sorry our mothers didn't exchange notes because I certainly would have loved seeing that gorgeous pasta frittata on my plate! Good news is I'm a grownup now who can choose to have it every night because I've got the recipe thanks to my friend, Paula!
wp_vknotes_admin says
September 13, 2013 at 10:49At least they feed us eggs…
Pamela @ Brooklyn Farm Girl says
September 10, 2013 at 05:20The cheese, the eggs, the cream – just pure amazing!
Stacy Rushton says
September 10, 2013 at 08:19I feel about frittatas, omelets and quiches pretty much the same way, as a good method of cleaning out the refrigerator of leftover vegetables, rice, pasta and meats, not to mention all the little pieces of cheese. Your frittata looks wonderful, Paula! I think I'd plan extra pasta just to make it!
Deb says
September 10, 2013 at 14:44Leftovers made into another meal are the hallmarks of an exceptional cook. And the Leftover Pasta Frittata is sure to please! A lovely tribute to your mom!
Abbe@This is How I Cook says
September 10, 2013 at 15:49I have some leftovers to use right now. Perhaps a real breakfast is in order! Thanks, Paula.
Angie Schneider says
September 10, 2013 at 17:36Love frittatats…so versatile and delicious.
yummychunklet says
September 10, 2013 at 23:49Great leftovers dish!
e / dig in says
September 11, 2013 at 02:28that looks delicious paula, just perfect for the cold weather we are havign here today! maybe i ned to make some spaghetti just so i have leftovers for this dish! yum 🙂
Cocoa and Lavender says
September 11, 2013 at 02:47You are absolutely right – what's not to like? Okay, your links. I am afraid to look – especially at the Blog Like Hemingway one… it will just tell me how bad I am! 🙂 ~ David
wp_vknotes_admin says
September 13, 2013 at 10:51It's surprisingly simple, apparently, short sentences and to the point, then we can all write like him, ja!
Monet says
September 11, 2013 at 03:09What a gorgeous way to use leftovers. And I loved hearing a bit more about your family history. A beautiful post in more ways than one!
Elisabeth Foodandthrift says
September 11, 2013 at 03:35Paula, I just made a similar pasta frittata a few days ago…did not bother to photograph it for a post, and now I feel bad about it after seeing your beautiful and delicious pasta frittata from your leftover pasta. I also made mine in my favorite cast iron skillet and always make extra pasta to cook just in case I don't have enough for my family!
Love your post and the cute story you shared about your mom! xo
wp_vknotes_admin says
September 13, 2013 at 10:52It's very italian, not surprised you make it Elisabeth. And it can be stretched!