Make a Frittata from Leftover Pasta!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cooked meat

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides protein while being plant-based.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

herbs

🥗Healthier: spinach

💰Cheaper: frozen herbs

Spinach adds nutrients and can be more economical.

Preheat the toaster oven to 350°F.

Line an 8x8 cake pan with parchment paper, optionally spray with baking spray.

In a mixing bowl, break 6 large BC eggs and whisk them until well combined.

Add 2 cups of leftover pasta to the eggs.

Season with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.

Mix thoroughly to ensure the eggs coat the pasta evenly.

Pour the egg and pasta mixture into the prepared cake pan, smoothing it out to the edges.

Top with 3/4 cup of grated cheddar cheese.

Bake in the preheated toaster oven for 30 to 40 minutes until completely set, checking for an internal temperature of at least 160°F.

Remove from the oven and let rest for about 5 minutes to settle.

Lift the frittata out of the pan using the parchment paper and place it on a cutting board to cool.

Slice into portions and serve with a side salad or steamed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens