The Kitchn: My family's favorite frittata is full of pasta. Yes, pasta!
Pasta frittata rolls off the tongue in the most delightful way -- especially when your 4-year-old asks for more. I've been making a version of this since my now-first grader was born, and only just realized that pasta frittata is a dish the Italians have known and loved since before I was born.
A love letter to the leftover pasta frittata
Anyone who enjoys the texture of baked ziti, with its crisp edges and soft and chewy center, will immediately understand the appeal of a pasta frittata. Reviving cold leftover pasta with a luscious coating of eggs and cheese does more than just add moisture to the pasta -- it improves the flavor and texture with minimal effort.
Here's how we pasta frittata at my house: In an oven-safe skillet, reheat just about any cooked pasta you've got on hand with a little olive oil. You can even sauté some spinach or sliced zucchini in this step if working in more vegetables is one of your personal goals. Coat the pasta and veggies in a little pasta sauce for flavor, then toss in a handful of cherry tomatoes.
Pour in a lovely custard of eggs, half-and-half and cheese, which will begin to set immediately, creating a tender crisp crust of the frittata. Dinner (or breakfast) will be done with just 20 more minutes in the oven. Cool briefly before serving, or cool completely and serve as grab-and-go slices as your family rushes off to T-ball or PTA meetings.
Pasta Frittata
Serves 4
6 large eggs
1/4 cup half-and-half
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