Don’t overlook frittatas for an easy weeknight meal. These Italian egg dishes can make good use of leftovers.
My strategy for this frittata is to have pasta for dinner one night, cooking an extra half-pound of penne, which I rinse and refrigerate. The next day, I combine the penne with cherry tomatoes and fresh herbs to make the frittata, but cheese and bits of cooked meat, seafood and vegetables all make fine additions too.
Make the dinner complete with a green salad, some crusty bread and a glass of red wine.