It's a Pasta, It's a Frittata... It's a Pasta Frittata
In addition to the time saved shopping and cleaning up refrigerator science projects, there's the money saved by not throwing good food out, plus the knowledge that it's not your fault all those children are starving in India. My kitchen sink dish is the pasta frittata, a sort of egg-bound pasta pie, which requires only cheese, eggs, pasta and assorted odd bits of protein and veg and as much or as little prep as you feel like.
This version is a bit more elaborate than most, though still drawn from the orphans in my freezer and veggie drawer, but it's really only a guide. Feel free to substitute whatever you have on hand or happen to like; to make it even easier, pick up a few slices of deli meat and an assortment of veggies from your supermarket salad bar. All that's left is to boil some pasta, beat some eggs, throw everything together in a non-stick skillet and jam it in the oven.
Your palate, pocketbook and refrigerator will thank you.
Pasta Frittata with Chorizo, Broccoli Rabe, Roasted Red Pepper and Two Cheeses
½ lb. spaghetti, cooked almost to al dente
3 links Mexican chorizo
½ package broccoli rabe
1 red bell pepper
½ small onion, chopped
2 cloves garlic, minced
¼ C. milk
1/3 C. each, grated cheddar and manchego
Salt & pepper to taste
Start by taking the sausage out if the casing and sauteing it until done. Set aside. Cook broccoli rabe in simmering water until done but still a little crunchy. Squeeze out excess water and chop coarsely. Roast red pepper under broiler until skin is black, place in plastic bag for 10 minutes, then remove skin and cut into strips. Saute onion and garlic in olive oil until translucent and soft. All this can be done ahead of time.
Preheat oven to 350 degrees. Beat eggs with milk, salt and pepper. Add grated cheese and mix again to combine thoroughly. Toss pasta in bowl with sausage and veggies, then add to lightly oiled non-stick skillet over medium heat. Pour egg and cheese mixture over pasta and shake skillet to distribute the mixture evenly. Transfer skillet to oven and bake for 20 to 25 minutes until eggs are set and top is lightly browned.
Cut into wedges and serve. (It's really good with a small green salad). Serves 4 easy.