Baked frittata is magnificent for a crowd but this quick pan-fried frittata, which takes less than 15 minutes to throw together and cook, is perfect for one or two servings as a light dinner with a green salad and glass of wine. Its just a little less than one serving of leftover cooked spaghetti pasta, about 1/2 cup of leftover marinara sauce, leftover mozzarella and Parmesan cheeses plus 2 eggs. The outside is crusty and buttery, and the inside is tender with lots of Italian flavor. Garnish with fresh basil before serving.
Here’s how to do it:
Blend the leftovers in a bowl with the eggs, don’t forget the cheeses. You shouldn’t need anymore seasoning if the marinara sauce was adequately seasoned when cooked. Use a 10-inch nonstick skillet and melt a tablespoon of butter or more over medium high heat, then pour in the pasta/cheese/egg mixture. Let it cook undisturbed until the eggs set and the bottom is nicely golden brown. The top will look slightly undone, not runny but not totally dry. Slide the whole thing in one piece onto a plate bigger than the skillet. Using hot pads or kitchen towel, invert the skillet over the plate. Then flip the plate over so the frittata lands upside down in the skillet. Return the skillet to the heat and cook 3 minutes more or until the bottom is nicely browned and crusty. Slide the finished frittata onto the same plate you used for flipping and garnish with fresh basil.