Pasta frittata
A drawing, until a cook sends a photograph I want to keep.
Italian
Pasta frittata
Cold tomato pasta set in egg, for slices you can take to work.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 420kcal
- Next day
Contains gluten and dairy.
Equipment
- Ovenproof frying pan
- Bowl
- Lid or oven
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1757 kJ
- 420 kcal
- Protein
- 13 g
- Fat
- 14 g
- Carbohydrate
- 59 g
- Sugars
- 8 g
- Fibre
- 5 g
- Salt
- 0.7 g
- Sodium
- 280 mg
This batch, 2 servings, is about 3515 kJ (840 kcal), with 16 g sugars and 1.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oven to 180°C, or use a lid on the stove.
- 02
Beat the eggs with a pinch of salt. Stir in the pasta.
- 03
Heat the oil in an ovenproof frying pan. Pour the mix in and cook on low for 8 minutes, until the edge is set.
- 04
Finish it in the oven for 8 minutes, or under a lid, until the middle is set. Cool a little, then cut it.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The slices keep 2 days in the fridge. Eat them cold, or reheat until steaming.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Pasta frittata
Serves 2 · 25 min
Ingredients
- 2 cups leftover cherry tomato pasta
- 3 eggs
- 1 tbsp oil
- salt
Method
- Heat the oven to 180°C, or use a lid on the stove.
- Beat the eggs with a pinch of salt. Stir in the pasta.
- Heat the oil in an ovenproof frying pan. Pour the mix in and cook on low for 8 minutes, until the edge is set.
- Finish it in the oven for 8 minutes, or under a lid, until the middle is set. Cool a little, then cut it.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The slices keep 2 days in the fridge. Eat them cold, or reheat until steaming.