Jim and I planned on making this with bacon – But in our frenzy to get dinner on the (coffee) table, we totally forgot.
We didn’t realize the bacon was missing until after we were done eating – This recipe is THAT good.
It’s super easy, requires few ingredients and is a great way to use up leftover pasta.
Ingredients: (serves 3-4)
- 1/2 pound cooked pasta (any kind, we had some leftover ditalini on hand)
- about 2 tablespoons unsalted butter
- about 4 tablespoons olive oil
- 6 eggs
- 1/2 cup grated parmesan (or romano) cheese, plus more for garnish
- handful of chopped fresh basil
- about 2 cups cherry tomatoes cut in half
- salt and pepper
- Preheat oven to 400 degrees F
- Spread out cherry tomatoes on a foil-lined baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper and put in the oven (check on the tomatoes periodically and remove from the oven when soft, bubbly and slightly charred)
- Coat the cooked pasta with 2 tablespoons olive oil in a bowl
- In a separate bowl, beat the eggs with a bit of salt and pepper
- Add pasta, basil and parmesan cheese to the eggs and mix until combined
- Heat a medium-sized, non-stick, oven-proof skillet over medium heat and melt the butter
- Once butter is melted, add pasta-egg mixture to the skillet, even out the frittata with the back of a spoon if necessary
- Reduce heat to medium-low and cook until mixture firms up on the bottom, about 10-15 minutes
- Transfer skillet to the oven and bake until the top is just cooked, about 10 more minutes
- Remove from oven, top with cherry tomatoes and a sprinkling of additional parmesan cheese
We’re already thinking of changing up this recipe and adding sausage for Sunday morning brunch!