Pasta Frittata with Mushroom & Gruyère (2 servings)
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 half of the original finished dish: about 2 cups (≈5 oz cooked cavatelli with sauce and mushrooms). leftover Loaded Mushroom Gruyère Cavatelli
- 3 large eggs
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 1 TBSP olive oil or 1 TBSP unsalted butter
- 1 TBSP extra Gruyère, shredded (for the top)
- 2 TBSP whole milk or half-and-half
- 1 TBSP chopped fresh parsley (optional, for garnish)
Directions
- Whisk together 3 large eggs, 2 TBSP milk, 1/8 tsp salt and 1/8 tsp pepper in a bowl until slightly frothy.
- Fold the reserved 2 cups leftover cavatelli into the egg mixture, pressing lightly so the pasta is coated; let sit 3 minutes so eggs start to adhere.
- Heat 1 TBSP oil or butter in a 9–10 inch nonstick or cast-iron skillet over medium heat. Swirl to coat and pour in the pasta-egg mixture, pressing gently to make an even layer.
- Cook undisturbed 5–7 minutes until the bottom is set and golden at the edges and the top begins to look mostly set but still slightly glossy in places.
- Scatter 1 TBSP shredded Gruyère over the top and transfer the skillet to a 375°F (190°C) oven (or place under a preheated broiler) and bake/finish 4–6 minutes until the top is fully set and the cheese is melted and lightly browned.
- Remove, let cool 2 minutes, then slide the frittata onto a cutting board, slice into two wedges, sprinkle with chopped parsley if using and serve with tomato slices or a simple green salad.