Savory Coq‑au‑Vin Pasta Frittata (breakfast or brunch)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 3 cups (about 1¼ servings) of the cooked cavatappi plus chicken, mushrooms and about 1/3 cup sauce. leftover Chicken Coq au Vin Pasta
- 6 large eggs
- Salt and black pepper
- Olive oil or butter for the skillet
- 2 tbsp milk or cream
- 2 tbsp grated Parmesan (plus extra for finishing)
- 2 tbsp chopped chives or parsley
Directions
- Whisk eggs with milk, Parmesan, salt and pepper.
- Warm the reserved 3 cups of pasta + chicken briefly in an ovenproof skillet so the bits are evenly distributed; pour the egg mixture over and press down so pasta is submerged.
- Cook on medium until edges set, then transfer to a 375°F (190°C) oven for 8–12 minutes until the center is set.
- Finish under broiler 1–2 minutes if you want a browned top.
- Slide out, cool 5 minutes, sprinkle chives and more Parmesan, and cut into wedges.