Put a spin on traditional macaroni and cheese by turning leftover pasta into a yummy breakfast frittata. This delicious meal comes together in under half an hour.
Leftover Pasta Frittata
- 6 eggs
- 1/4 cup half-and-half
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 8 ounces leftover cooked pasta, any noodle shape
- 1/2 cup marinara sauce
- 1/2 cup halved cherry tomatoes
- 1/2 cup shredded Italian cheese or combination of mozzarella and Parmesan
- Heat the oven to 375 degrees. Whisk together the eggs, half-and-half and salt and set aside.
- Warm 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.
- 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 cheese--until the egg is beginning to set around the edge of the pan, about 5 minutes.
- Transfer the frittata to the oven and bake until the egg is set and the cheese is melted, 18 to 20 minutes.