The Kitchn: My family's favorite frittata is full of pasta. Yes, pasta!
1/4 teaspoon kosher salt
2 tablespoons olive oil
8 ounces leftover cooked pasta, such as spaghetti, fettuccine, or penne (3 to 4 cups depending on noodle shape)
1/2 cup marinara sauce
1/2 cup halved cherry tomatoes
1/2 cup shredded Italian cheese, or a combination of mozzarella and Parmesan cheese
1. Heat the oven to 375 F. Whisk together the eggs, half-and-half and salt; set aside.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium-high heat. When the oil is hot, add the pasta and quickly reheat, tossing to keep the pasta from browning and coating the noodles with the oil. Add the pasta sauce, and toss to coat.
3. Pour the egg mixture into the pan and shake the pan to settle the egg around the pasta. Continue to cook -- placing the tomatoes on top and sprinkling with the cheese -- until the egg is beginning to set around the edge of the pan, about 5 minutes.
4. Transfer the frittata to the oven and bake until the egg is set and the cheese is melted, 18 to 20 minutes.
(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
