Leftover-pasta frittata
This recipe was generated by Chat GPT with the prompt: “Write a recipe using leftover pasta.” It's a classic way to use up any extra pasta you may have leftover from the night before.
Eggs: 4 large
Milk: 1/4 cup
Salt and pepper: to taste
Leftover pasta: 1 cup
Parmesan cheese: 1/2 cup grated
Olive oil: 2 tbsp
Onion: 1/2 small, chopped
Garlic cloves: 2 minced
Cherry tomatoes: 1 cup, halved
Parsley: 1/2 cup, fresh and chopped.
This recipe was generated by Chat GPT with the prompt: “Write a recipe using leftover pasta.”
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the leftover pasta, grated Parmesan cheese, and chopped parsley.
In a 10-inch non-stick skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Pour in the egg and pasta mixture and spread it evenly in the skillet.
Arrange the cherry tomato halves on top of the mixture, cut side up.
Cook until the edges start to set, about 10 minutes.
Transfer the skillet to the oven and broil for 2-3 minutes, until the frittata is fully set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing and serving.
