By Cassie Johnston
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Ready in 20 minutes
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You know what I’m terrible at? Measuring pasta. I can never get it right. I always cook way too much or way too little. I know they have little spaghetti measuring gadgets, but my problem goes way beyond just one style of pasta. Penne, macaroni, angel hair—I’m horrible at estimating all of it.
Since cooking too little pasta is mega annoying (because by the time you realize it’s too little, you’ve already dumped the boiling water and have to boil another pot—ugh), I like to err on the side of cooking too much. Which means there is a pretty constant supply of leftover pasta stashed in my fridge.
Sometimes I’ll just heat it up with a little sauce or pesto and call it good, but I also like to repurpose the pasta into something new and exciting—like this leftover spaghetti frittata.
If we have spaghetti for dinner, it’s a pretty safe bet we’re eating this frittata for breakfast the next day. I like it best with spaghetti, but it will work with whatever pasta you have kicking around. In the summer (or in fall, when we’re lucky enough to not have had a frost yet), I’ll use fresh, Italian herbs—parsley, oregano, and basil—and fresh tomatoes. During the winter months, I’ll pull out my dried herbs and use some sundried tomatoes. Both ways are absolutely delicious! The great joy of a frittata is that you can pretty much throw in whatever you have in the kitchen, and it almost always turns out spectacular. It’s a great dish if you want to try to get into more of seasonal cooking—use what you have.
Frittatas are also a great option for lunches. Make up a frittata on the weekend, cut it into small slices, and pack it into containers for healthy easy lunches throughout the week. I happily eat leftover frittata cold or at room temp (but you can also nuke it if you’d rather enjoy it warm).
Have some pasta kicking around your fridge from last night’s dinner? Use it make this Italian-flavored leftover spaghetti frittata.
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Of course cooking too much pasta is necessary, one needs that special carb bowl of buttered pasta and shaved parm, yum! The idea of a frittata is great, need to try. Thanks for idea, also I so enjoyed our coffee date :) nice catching up with a new mom. Us older moms love to hear how you do it now. Continued good wishes for happy healthy family. xo
My husband is the same way with measuring pasta, or he uses the whole damn box (there are only two of us!). Going to try this next time!
Have you tried Tahdig or Stuck-Pot Rice? It’s my new favorite way to use up leftover spaghetti. I combined a number of different ideas from recipes I googled. Partially cook some rice. Stir some yogurt and curry or other spices into your spaghetti. Heat oil in your cast iron pan. Pat spaghetti mixture into it and brown a bit without stirring. Top with rice and some water. Cover tightly and cook until done. Turn out onto plate with crust on top. Pictures show using potatoes or bread instead but I haven’t tried those as I always have leftover spaghetti.
Best pictures here. http://turmericsaffron.blogspot.ca/2010/01/the-art-of-making-persian-tah-dig.html
Best instructions here. http://www.splendidtable.org/recipes/tahdig
I recently made this frittata with about 1 1/2 cups leftover spaghetti and 5 eggs. My oven only heats up to 350, so I softened veggies then mixed everything into a pie plate and cooked it for 35 minutes. Turned out great! I love the flexibility of ease of these!
I take the cooked spaghetti and fry it in butter til its almost dry. I sometimes just add a ketchup (don’t say ugh until you’ve tried it) and fry it in butter. Some people like a poached egg on top of it.
I’ve tried it. Ugh !
I will not say what I think of people who put ketchup on their spaghetti. It’s not fit to print.
I made the whole frittata in the oven starting with the olive oil and spices. Then I added the other ingredients per recipe.. After adding the egg mixture, I let the frittata cook in the 425 degree oven until mostly set but still runny about 5 minutes. Then I brought down the heat to 375 degrees and put a lid on the cast iron skillet for an additional 5 minutes
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