Often, we end up cooking more pasta that we can chew on a given evening, which means: extra helpings for the week ahead! But before you lather those leftover spaghetti noodles in tomato sauce and call it a meal, think outside the pan. This creative 20-minute dish gives leftover pasta a delicious makeover, resulting in a comforting, cheesy frittata. Top with fresh basil and tomatoes, and serve alongside prosciutto and a simple salad for a complete bacon and egg Italian mash-up!
Tip: Radicchio lettuce is slightly bitter and lends itself easily to a good olive oil and a drizzle of balsamic vinegar and Parmesan cheese for the quickest and elegant weeknight salad.
How long do leftovers last in the fridge? We break it down.
The centre will look slightly loose, puffed and jiggly, the hot pan will continue to cook the frittata with residual heat called carryover cooking.
Preheat oven to 375°F.
Cook prosciutto or bacon in a 10-inch heatproof skillet or cast-iron pan over medium heat, turning once, until crisp. Set aside. Wipe pan clean.
In a large bowl, beat the eggs with sour cream, and salt and pepper until blended. Toss in pasta and ⅓ cup of the cheese.
In same pan, heat 2 Tbsp of the olive oil over medium, add pasta mixture and cook without stirring, about 3 minutes. Sprinkle with remaining ⅓ cup cheese. Transfer to oven.
Cook until puffed and slightly jiggly, about 5 minutes. For a crispy browned top, broil about 3 minutes. Top with tomatoes and basil, and serve with bacon/prosciutto (or chop in pieces to scatter on top).
Tear radicchio and toss with olive oil and balsamic vinegar (if desired), garnish with shaved Parmesan.