This recipe assumes you have fresh or leftover plain pasta, but if you just happen to have leftover pesto pasta (such as the Pesto Pasta with Cauliflower, Burst Tomatoes, and Breadcrumbs) in the fridge, throw that in (no extra pesto required). In fact, almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones sorry, Alfredo.
- Yield: 4 Servings
- 8 large eggs
- ¼ cup whole milk or cream
- ½ cup grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 1 cup (about 4 ounces) cooked pasta
- ¼ cup pesto or Roasted Garlic–Herb Sauce, plus more for serving
- 1 tablespoon unsalted butter
- Set a rack in the upper third of the oven and preheat it to 400°F.
- In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
- In a separate bowl, toss the pasta with the pesto or herb sauce.
- Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
- Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
- Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.