Leftovers were a staple in my house when I was growing up. I can understand now that I am older. Who has time to make 3 fresh brand-new meals everyday? Some people might, but I would rather write about them.
My husband in particular is not too keen on leftovers. There is a statute of limitations, or expiration for what my husband will eat again the next day. I think this recipe will count as a brand-spankin-new recipe. Not “technically” leftovers, right?
This recipe is more than perfect for taking dinner from the night before and transforming it into an almost completely new dish. The best part is it takes just a few minutes for those weeknights that you just run out of time before you even know it.
4 cups leftover pasta, with sauce and add-ins
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan or romano cheese
Salt and pepper
Anything else you think might work: crumbled bacon, diced cooked chicken, leftover cooked vegetables, a few sun-dried tomatoes, mushrooms, etc.
2 Tbsp olive oil
Preheat the broiler on high with the rack on the second-highest shelf.
Mix eggs and add-ins in a large bowl. Add any desired spices you might like. Salt, pepper, crushed red pepper flakes. Make sure you use an oven proof skillet since it will go in the oven to broil the top. Heat skillet and add olive oil. Add the pasta- egg mixture. Cook eggs and lift up edges so egg can run and cook underneath.
When the bottom is cooked and browned place the skillet under the broiler for a couple of minutes. Make sure to watch since it can burn easily.
After the top is browned take it out of the oven and let it sit for 10 minutes before cutting into squares or triangle. Just make sure it has set up before cutting. You can make it into a finger food and leave out the forks for this one if you like.
Recipe and picture adapted from In Erikas Kitchen. Thanks Erika!