Have Eggs? Then You Have Dinner! Leftover Pasta Frittata with Chef Dez

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is often less expensive.

parmesan cheese

🥗Healthier: grated pecorino

💰Cheaper: grated cheddar

Pecorino provides a similar flavor profile, while cheddar is more accessible.

bell pepper

🥗Healthier: carrots

💰Cheaper: cabbage

Carrots add sweetness and color, while cabbage is often cheaper.

Preheat the toaster oven to 350°F.

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

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

Add 2 cups of leftover pasta to the eggs, ensuring any sauce is included.

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

Top with 3/4 cup of grated cheddar cheese.

Bake in the preheated toaster oven for about 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.

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:

Dietary

Allergens