Pasta Frittata

MAKES 3 SERVINGS

If you have leftover pasta of any kind, this is the recipe you’ll want to reference! This dish is endlessly versatile, 100 percent foolproof, and good for you, too. Eggs are a good source of protein, heart-healthy unsaturated fats, and important nutrients, such as vitamins B6, B12, and D. Whole milk is also loaded with essential nutrients including vitamin D, phosphorous, calcium, B vitamins, and protein. Moreover, it may help inhibit osteoporosis, prevent bone fractures, and help you regulate your weight. Don’t be afraid to experiment by substituting your own favorite cheeses and seasonings for the cheddar and spices below. There’s simply no way to mess this one up!

INGREDIENTS

1 cup whole milk
3 eggs, beaten
2 ounces cheddar cheese, shredded
1 teaspoon salt
1 teaspoon chopped fresh dill
¼ teaspoon crushed red pepper flakes
¼ teaspoon paprika
¼ teaspoon ground black pepper
2 ounces cooked tagliatelle pasta or linguine pasta (follow package instructions and cook to al dente)
1 teaspoon extra-virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 360°F.
2. Whisk together the milk, eggs, cheese, salt, dill, crushed red pepper flakes, paprika, and pepper in a large bowl. Using a spatula, mix in the cooked pasta.
3. Coat an oven-safe skillet with the olive oil, then pour the frittata batter into the skillet and spread it into an even layer.
4. Bake for 15 minutes, until golden brown. Remove from the oven, then chill for 10 minutes in the refrigerator before slicing and serving.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here