Transform last night's leftover pasta into a cheesy frittata for lunch. Brilliant move, @FrankieCooks!

A warm and simple frittata made of pasta, parmesan cheese and vegetables

Ingredients:

7 eggs
2 cups leftover cooked pasta
1 cup cooked broccoli
1/2 cup shredded parmesan cheese
2 tablespoons minced parsley leaves
2 tablespoons minced chives
2 tablespoons butter
Salt and pepper
Hot sauce packets for serving

Steps:

1. Preheat the oven to 350 degrees F. Whisk the eggs in a large bowl until homogenous.

2. Chop the leftover pasta and the steamed broccoli into roughly 1/2-inch pieces, and add them to the eggs. Stir in the parmesan cheese, parsley, chives and salt and pepper.

3. Heat a 10-inch cast iron skillet over medium heat and add the butter. When the butter has melted, pour the egg mixture into the pan and smooth over the top.

4. Cook undisturbed over medium low heat until the bottom firms, about 5 minutes. Transfer the pan to the oven and cook for an additional 10-12 minutes until the top is set. Let cool slightly. Slice and serve.

5. Cook’s Note: Any cooked vegetable can be substituted for broccoli.
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