A frittata is nothing more than an open-faced omelette and is, in fact, much easier to make. It’s also a natural repository for leftovers from the fridge—particularly any kind of pasta. This one uses edamame, olives and two kinds of cheese. Any combination of cheeses will work, preferably a sharp one and one that melts well. Omit the ham for a vegetarian dish.
Yield: 6 servings
INGREDIENTS
1 tablespoon olive oil
½ cup chopped ham
½ cup chopped onion
1 ½ cups leftover linguine
1 ½ cups cooked edamame
¼ teaspoon garlic salt
⅛ teaspoon pepper
12 chopped kalamata olives
½ cup crumbled queso fresco or ricotta cheese
5 eggs, beaten
½ cup grated pepper Jack cheese
METHOD
1. Preheat oven to 350°F.
2. Heat oil in a large nonstick skillet over medium heat. Add ham and onion; sauté 3 minutes. Add linguine; cook 2 minutes. Add edamame, garlic salt and pepper; cook 2 minutes. Sprinkle with olives and queso fresco. Pour eggs over cheese. Cover and cook over medium-low heat 4 minutes or until eggs are set. Place skillet in oven. Cover and cook 10 minutes. Sprinkle with jack cheese; cook 2 minutes or until cheese is melted. Cut into wedges.
Recipe and photo courtesy of The Soyfoods Council
