I made a big batch of pesto pasta salad for the party, and this morning, discovered the remnants from cooking that dish- some cooked pasta (I boiled more pasta than I ended up using for the pasta salad), a few tablespoons of pesto sauce and a lone yellow bell pepper.
Inspired by Terry B's post on Pasta Frittata, I pulled out other pantry staples like onions and eggs, and described the recipe to V, who went on to make this quick and tasty lunch on this rainy day.
Pasta Frittata for Two
- Cut 1 small onion and 1 bell pepper into thin strips.
- Heat 2 tsp. extra-virgin olive oil in a skillet, then saute the onion and pepper.
- Add 2 to 3 cups left-over cooked pasta (I used tricolor fusilli but any shape will do) and season the mixture with salt, pepper and red pepper flakes.
- Fry the mixture well on medium heat so the pasta gets a little crunchy.
- Stir in 3 tablespoons of pesto into the pasta mixture.
- Beat 3 eggs with a little salt and pepper. Pat down the pasta mixture, then pour the eggs evenly on it.
- Cover and cook for a few minutes until the eggs are set.
- Upturn on a plate. Cut into wedges and serve with a shower of parmesan cheese or not.