“Sometimes extra cooked pasta is best when repurposed“

Cold mac and cheese: you could simply reheat it. But what if—stay with me here—it was turned into a golden 6-Ingredient Pasta Frittata?

Eggs, heat, a little faith – and maybe it would be worth the effort. Or maybe it’s a disaster.

Here’s how it went in the Café kitchen…⬇️

Would you roll the dice with your extra pasta to find out? Let me know!

Recipe below ⬇️⬇️⬇️

Happy Cooking!

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PASTA FRITTATA

As Seen On: S1 | EP2: Should I Cook It Or Just Order In?

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Makes: About 8 Wedges | Prep Time: About 10 Minutes | Total Time: About 20 minutes

6-INGREDIENTS

• 6 eggs
• ¼ cup cream (or use milk)
• 2 big pinches of salt
• 1 teaspoon olive oil (or any cooking oil)
• 2 cups cooked or leftover pasta
• ½ cup grated cheese (use any kind you like)

HOW TO MAKE

1. Crack eggs in a mixing bowl. Add cream and salt. Whisk to combine. Set aside.
2. Heat oil in a non-stick pan over medium-low heat. Swirl oil to coat inside of the pan. Add cooked pasta. Spread it out evenly in the pan. Pour egg mixture over top. Poke egg mixture to allow eggs to seep between spaces. Cover skillet with a lid and reduce heat to low. Let cook until eggs set and are slightly firm on top, about 7 to 8 minutes.
3. When eggs are set remove lid from skillet. Evenly sprinkle frittata with cheese. Remove skillet from heat and cover with lid to allow cheese to melt. Slide frittata out of the skillet and onto a cutting board. Cut into wedges to serve.

P.S If you make this recipe, please share your anonymous rating at the top of this post. Thanks!

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Your Off-Campus Cooking Survival Kit 🧰

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What else would you like to see at the Café?

Drop me a suggestion at brent@collegerecipecafe.com.

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