I’ve adapted this Mark Bittman NYTimes Recipe many times using either leftover pasta from previous dinners, or a box of mac and cheese from the cupboard.
The resulting frittata is a great breakfast dish or side snack- If it’s done right the egg should end up being soft and custardy and the pasta should be slightly al dente.
This dish is extremely versatile and works with a variety of leftover pastas, meats, or vegetables.
- 4 servings
- 6 oz pasta, cooked
- 6 eggs
- 1/4 cup bacon, minced
- 1/2 cup cheese, roughly grated
- 2 Tablespoons butter
- This recipe can work with either leftover pasta or cooked dried pasta. In a pinch I find that a box of Annie's Organic Mac and Cheese can be used. If using dried pasta, cook the pasta according to the directions, drain and mix with 1 tablespoon of butter, and set aside.
- Preheat the oven to 350 degrees.
- Heat a tablespoon of butter in a 12 inch cast iron skillet over medium heat. Push the butter around the surface of the cast iron skillet with a wooden spoon and make sure to cover all the surfaces of the skillet and the sides. Add the bacon to the skillet and cook until crispy, about 3-5 minutes.
Combine the egg, cooked pasta, and cheese in a large bowl along with a generous amount of pepper. If you are using the boxed mac and cheese you can substitute the packet of dried cheese powder for the fresh grated cheese (although the fresh grated cheese is better).
Add the egg mixture to the skillet and mix to combine with the bacon. Use the wooden spoon to even out the top of the frittata. Let it firm up slightly on the bottom on the stove.
- Turn off the stove and transfer the cast iron skillet to the top rack of the preheated oven. Bake until the top is set, about 10 minutes. You can optionally broil the top of the frittata to give it a little bit of color.
Remove the skillet and transfer to a cutting board to cool. Serve the frittata in thin wedges with a hot sauce for dipping.