A few weeks ago I heard someone mention putting pasta in a frittata (I think I was watching a cooking show on TV, but I can’t remember)… I was skeptical. I am one of those people who is picky about the textures of my food… So, I wasn’t sure about pasta with cooked eggs.
However, the more I thought about it, the more the idea intrigued me. So, I decide to put my texture fears aside and give it a try. After all, what could it hurt? There was nothing to lose other than a few eggs and some leftover pasta and tomato sauce (which may have died a slow death in my fridge anyway). I also had some leftover chicken in the fridge, so I decided to throw that in as well.
As it turns out, adding leftover pasta to a frittata isn’t such a bad idea… In fact, I think I like it. It wasn’t at all how I imagined it (granted, I used leftover whole wheat fusilli and it wasn’t at all “brain”-like as I had imagined with spaghetti or angel hair). The flavor of the vegetables from the tomato sauce and the chicken worked really well with the eggs, which really act as a blank canvas in the dish. Topped with just a bit of parmigiano-reggiano, this golden frittata was a delicious and satisfying dinner… and it couldn’t have been easier to make!
Chicken Pasta Frittata
- 1 teaspoon extra virgin olive oil
- 1 shallot, minced
- 2 cooked chicken tenders, diced (about 1 cup)
- 1 1/2 cups leftover pasta
- 1/2 cup leftover tomato sauce
- 2 eggs + 2 egg whites
- 1/4 cup milk
- Kosher salt
- Freshly ground pepper
- 1/4 cup freshly ground parmigiano-reggiano cheese
In a non-stick skillet over medium heat, saute the shallot in the extra virgin olive oil. Add the diced chicken, leftover pasta, and tomato sauce. Toss in the skillet to warm through and evenly combine all of the ingredients.
Meanwhile, whisk together the eggs, egg whites, and milk. Season with salt and pepper. Pour the egg mixture into the skillet. Cover and reduce the heat to medium-low. Cook for 5 minutes.
While the frittata cooks on the stove, preheat the broiler. Uncover the frittata and sprinkle with the parmigiano-reggiano cheese. Place under the broiler for about 5 minutes, until the top is set and the cheese is golden. Serve immediately.