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Leftover Pasta Frittata

Last night’s pasta taking up space in the fridge? Make it into something even better than the original, with this quick recipe for a deep-dish egg casserole.

Serves 6
376 calories per serving


> 2 tbsp olive oil
> 1 cup diced bell pepper
> 1 cup diced onion
> 1 tbsp minced garlic
> 6 large eggs
> 1 tsp Italian seasoning
> 4 cups cooked farfalle pasta
> 1 cup grated Parmesan cheese


Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the diced pepper, onion, and garlic. Cook for 3 min. or until vegetables are tender. Set aside.
Meanwhile, whisk eggs together with the Italian seasoning. Add the cooked pasta, half the Parmesan, and pepper-onion mixture. Fold to mix well.
Wipe the skillet and place back onto medium-high heat until hot. Set oven to broil. When skillet on stovetop is hot, add the remaining tbsp of oil and pour the egg-pasta mixture into the pan. Cover with a lid, and reduce heat to medium. Cook for 5 min. or until the edges are lightly browned and can easily be pulled away from the pan with a spatula.
Remove the lid and top with remaining ½ cup cheese. Place the pan in the oven and broil for 3 min. or until the cheese is melted, lightly browned, and no raw egg remains.
Let stand at room temperature for 3 min. Slice into 6 equal-sized wedges and serve immediately.


Frittata can be made up to one day ahead of time, and reheated in a 350°F oven for 7 min.

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