Pasta Frittata with Pesto
6 large eggs
1/4 cup half-and-half, unsweetened thick and creamy oatmilk, or dairy free half and half
1/4 teaspoon salt
2 tablespoons olive oil
8 ounces leftover cooked pasta, pretty much any shape
1/2 cup shredded Italian cheese, or a combination of mozzarella and Parmesan cheese
I cup of chopped cooked vegetables and/or meat, optional
Purchased or home made pesto sauce
In a medium bowl, whisk together the eggs, half-and-half, and salt and set aside. If you’re using Chrisie’s method, preheat the broiler in your oven.
Warm the olive oil in a large oven-proof skillet over medium heat. Add the pasta and quickly reheat, stirring to keep the pasta from sticking/browning and coating the noodles with the oil. Add any veggies or meat now.
Pour the egg mixture into the pan over top of the pasta. Sprinkle cheese over top. Cook until the egg is beginning to set around the edge of the pan, about 5-8 minutes.
Holly’s Stove Top Method – Gently slide the frittata onto a plate, then carefully invert back into the skillet, uncooked side down.
Chrisie’s Oven Method – transfer the skillet to the oven and keep under the broiler until the egg is set and the cheese is melted, 3-5 minutes or so.
Let cook for 10 minutes, then slice into generous wedges and serve with a dollop pesto sauce on top. Enjoy!