Italian-Inspired Stroganoff Pasta Frittata
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
- For this 2-serving leftover recipe, reserve 2 cups finished Modern Beef Stroganoff Pasta, including its beef, mushrooms, peas and sauce. This is the recipe requirement, not a measured fraction of the original batch. leftover Modern Beef Stroganoff Pasta
- 4 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil
- 1 tablespoon finely chopped fresh parsley or chives
- Salt and black pepper, to taste
Directions
- Preheat the oven to 350°F. Use an 8-inch oven-safe nonstick skillet. Chop 2 cups cold leftover Modern Beef Stroganoff Pasta into short noodle lengths and bite-size beef pieces.
- Beat the 4 eggs with the 2 tablespoons Parmesan and a little salt and black pepper. Fold in the chopped stroganoff and half the chopped herbs.
- Heat 1 teaspoon olive oil in the skillet over medium-low heat. Pour in the egg mixture and spread the beef, mushrooms, peas and noodles evenly. Cook gently for about 3–4 minutes, until the outer edge starts to set.
- Transfer the skillet to the oven and bake for about 12–18 minutes, checking from 12 minutes. The center must be set and reach 165°F, measured in several places with a food thermometer, because this dish contains reheated leftovers. Add time as necessary; appearance alone does not establish doneness.
- Rest for 3 minutes. Protect your hands from the hot skillet handle, loosen the edges and cut into two portions. Finish with the remaining herbs and serve warm.
- Refrigerate any remaining frittata promptly in a shallow airtight container. Keep within the original stroganoff’s 3–4-day refrigerated storage window and reheat to 165°F. For MAKE HALF, use 1 cup leftover stroganoff, 2 eggs, 1 tablespoon Parmesan, ½ teaspoon oil and ½ tablespoon herbs in a smaller oven-safe pan. Keep the same oven temperature and doneness requirement; check earlier rather than automatically halving cooking time.