Pasta Frittata

Gerry made this amazing frittata for breakfast on New Year's Day using leftover fettucine we had the night before. I make my own pasta and this pasta is wonderfully fresh. I served the fettucini with a sauce made from baby portabello mushrooms sauteed until crisp, some cream, lots of Asiago and Parmesan cheese, one whisked egg, sea salt and fresh pepper. We had about 4 cups of leftover pasta topped with about 1/4 cup of sauce. Just enough for some extra flavor.

The recipe is adapted from The Italian Slow Cooker by Michele Scicolone.

10 large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/2 cup chopped pepper
4 ounces chopped ham
8 ounces cooked pasta with sauce
butter
4 ounces shaved Parmesan cheese

Whisk the eggs, 1/2 c. cheese and salt and pepper until blended. Stir in the peppers and ham. Add the pasta and toss well.

Generously butter the bottom and 2 inches up the sides of the slow cooker. Pour in the egg mixture. Scatter the shaved cheese on top but don't touch the sides of the crock pot with the cheese. Cover and cook on high for 60-75 minutes.

With large spatulas, you can remove the whole frittata onto a serving platter.

The recipe calls for any kind of combinations of vegetables and meats such as roasted bell peppers (drained), salami, prosciutto, fontina or mozzarella cheeses and thawed frozen peas. I can imagine using all kinds of dinner leftovers. Experiment!