Posts Tagged ‘What to do with leftovers’

Spaghetti Frittata – Pan-fried Leftovers

April 10, 2013
Spaghetti Frittata - Pan-fried Leftovers

Spaghetti Frittata – Pan-fried Leftovers

Baked frittata is magnificent for a crowd but this quick pan-fried frittata, which takes less than 15 minutes to throw together and cook, is perfect for one or two servings as a light dinner with a green salad and glass of wine.  Its just a little less than one serving of leftover cooked spaghetti pasta, about 1/2 cup of leftover marinara sauce, leftover mozzarella and Parmesan cheeses plus 2 eggs.  The outside is crusty and buttery, and the inside is tender with lots of Italian flavor.  Garnish with fresh basil before serving.

Here’s how to do it:

Blend the leftovers in a bowl with the eggs, don’t forget the cheeses.  You shouldn’t need anymore seasoning if the marinara sauce was adequately seasoned when cooked. Use a 10-inch nonstick skillet and melt a tablespoon of butter or more over medium high heat, then pour in the pasta/cheese/egg mixture.  Let it cook undisturbed until the eggs set and the bottom is nicely golden brown.  The top will look slightly undone, not runny but not totally dry.  Slide the whole thing in one piece onto a plate bigger than the skillet.  Using hot pads or kitchen towel, invert the skillet over the plate.  Then flip the plate over so the frittata lands upside down in the skillet.  Return the skillet to the heat and cook 3 minutes more or until the bottom is nicely browned and crusty.  Slide the finished frittata onto the same plate you used for flipping and garnish with fresh basil.

Enjoy!

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Chicken and Mushrooms over Sauteed Polenta

October 4, 2012

Living alone and cooking for one it seems there are always leftovers.  This dish was just a spur of the moment concoction thrown together with leftover polenta slices, a paillard of chicken breast, some mushrooms and a handful of baby spinach leaves.   It ended up being a tasty main that I will downsize for a starter dish the next time friends come for dinner.

The polenta was seasoned with Rosemary Salt, butter and grated parmigiano then poured into a mini loaf pan and refrigerated overnight.  The next day it popped right out of the pan and was super easy to slice 1/2-inch thick.   I sauteed the slices in nutty brown butter until they turned golden brown.

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If you’d like a list of ingredients and more specific information leave me a comment below.