Frittata

Leftover pasta is one of the world's least appetizing leftovers. It never tastes as good the next day, and it's hard to transform it into a delicious new dish. However, one creative and tasty way to make use of it is to put it in a frittata! Although it may sound gross — I was a skeptic at first — leftover spaghetti is an excellent filling for frittata. When cooked with eggs, the pasta simply tastes starchy and similar to potatoes. Read on to learn how to make a leftover pasta frittata.

Although it may seem like an intermediate dish, there's a fool-proof technique to making a perfect frittata, and every beginning home cook should master it. A frittata is basically a crust-less quiche; it's an egg-based dish that can be filled with any vegetables, meats, or cheese.

The veggies are cooked before an egg mixture is added to the pan. The key is to use a saute pan that is oven safe. Once the frittata is set, stick the whole thing in the oven for it to finish cooking, then brown the top under the broiler.

This way you avoid having to flip the frittata — a step that's resulted in an eggy mess all over my floor more than once. To get the uncomplicated method to this adaptable dish, which can be enjoyed for breakfast, lunch, or dinner, keep reading.

For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here. Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.

I'm hosting a bridal shower in a little over a week! Now that the invitations are out of the way, it's time to think about the menu. The party is at 1 p.m. on a Saturday, so I'm thinking a light spread of lunchy appetizers. I'll put together a cheese plate with fresh figs and apricots, crackers, honey, nuts, and tapenade. From there, I'll throw in some homemade dishes that can be eaten out of hand. Shrimp with spicy mayonnaise is delicious and can be made in advance. Mini frittatas packed with veggies are bite-sized and addictive. A simple tomato and goat cheese tart rounds out the female-friendly menu. Want to see the recipes? Please read more.

Take a look at this Spring veggie and potato frittata that FitSugar reader birdsflyinghigh shared in the Healthy Recipe community group.

Find out how to make it yourself when you read more

Even if "kuku kadoo" — the traditional name for this dish — doesn't ring a bell, surely we're all familiar with the concept of a fabulously fast and easy frittata. In this Persian version, eggs combine with sauteed zucchini, onions, garlic, and ginger for a casserole that's simple to bake but exotic to taste.

Most of the spices are probably already in your pantry, and since this dish serves six to eight, you'll probably have enough leftovers to enjoy the frittata for dinner again this week. Serve aside rice and create a hearty meal, or two, when you read more

If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!

I'm of Irish descent, and St. Patrick's Day is one of my favorite holidays. Every March I do something different: last year I hosted a cocktail party with green appetizers; in 2008, I helped cook Irish-inspired snacks; and in 2007 I threw a special dinner with blarney stone cottage pie. This weekend, I'm putting together an early lunch with friends and family.

We'll be going to the parade in downtown San Francisco, but before, we'll meet at Danny Coyle's, an Irish pub on Haight Street that lets patrons bring in their own food. I'm serving a simple, festive, and portable menu of mustard green and sweet onion frittata bites and smoked salmon sandwiches.

The sandwiches are served on homemade biscuits, and although the recipe calls for parmesan cheese, I'll substitute a good Irish cheddar. Interested in the recipes? Read more.

The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost — but just almost — too bold. A touch of leek and oregano give it an added Italian punch. I was excited to find the recipe in Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook, and it's surprisingly easy to make. Get the recipe now.