Supper Club: Leftover pasta frittata

On the rare occasion I have leftover pasta after dinner – very, very rare – this frittata makes for a special treat the next morning. Bimpy taught me about this delight when I was young. It didn’t matter what kind of pasta shape, what sort of sauce, or what time of day it was—he always made me feel like the world had stopped and it was just the two of us making magic together. Adult Grossy, in his typical way, likes to be sure the pasta gets extra crispy on the bottom of the pan, the eggs are extra fluffy and cheesy, and the frittata is served straight out of the skillet. This recipe is for 1 cup of pasta, but you can adjust the number of eggs up or down to meet whatever you have on hand.

Leftover pasta frittata
Serves 2 to 4

Ingredients

• 6 large eggs
• 2 tablespoons freshly grated
• Parmesan or pecorino cheese, plus more for serving
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon extra-virgin olive oil
• 1 cup cooked pasta, such as spaghetti, fettuccine, or bucatini

Method

1. Turn the broiler on high.
2. In a medium bowl, combine the eggs, Parmesan, black pepper, salt, and pepper flakes. Whisk thoroughly to combine.
3. In a medium oven-safe skillet, heat the olive oil over medium heat. When the oil is shimmering, add the pasta. Cook, stirring occasionally, until heated through, about 3 minutes. Pour in the egg mixture and tilt the skillet to distribute evenly. Cook, undisturbed, until the edges of the eggs are fully cooked and beginning to pull away from the sides of the skillet, about 5 minutes.
4. Transfer the skillet to the oven and broil for about 3 minutes, until the eggs are set and the frittata is slightly puffy. Cut into quarters, sprinkle with Parmesan, and serve.

Reprinted with permission from Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi © 2023. Published by Union Square & Co. Photography © Andrew Bui.