The Pasta Omelet

In Italy, leftover pasta is rarely thrown out. Often it’s just reheated and tossed with a little sauce, but sometimes it’s fried.

You can just dump the pasta into a well-oiled skillet and fry it, but that works best with cooked pasta that hasn’t been rinsed. If you have pasta that has been rinsed or if you want to make a more substantial meal, a pasta frittata is the way to go.

This very simple omelet couldn’t be easier to make, and it’s satisfying yet light. Paired with a green salad, it makes a great lunch.

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Pasta Frittata

Active Work Time: 10 minutes * Total Preparation Time: 15 minutes

2 cups cooked pasta, such as spaghetti or linguine

2 eggs, beaten

1/4 cup grated Parmesan

Salt, pepper

1 tablespoon chopped parsley

1 cup spaghetti sauce

1 tablespoon oil

1 tablespoon butter

* Combine pasta, eggs, Parmesan, salt and pepper to taste and parsley in large bowl. Warm spaghetti sauce in saucepan over medium-low heat.

* Heat oil and butter in 8-inch skillet over medium heat. Add pasta mixture and cook until underside of frittata is golden brown and crisp, about 5 minutes. Put plate over skillet and invert frittata onto plate, then slide back into skillet. Increase heat to medium-high and cook until golden brown and crisp on bottom, 3 to 4 minutes.

* Slide onto plate. Top with warm spaghetti sauce.

2 servings. Each serving: 646 calories; 1,520 mg sodium; 238 mg cholesterol; 27 grams fat; 76 grams carbohydrates; 24 grams protein; 0.17 gram fiber.