This corzetti pasta frittata is an easy recipe that allows you to use leftover pasta and vegetables to create a delicious dish. In Italy, pasta frittatas are usually served at picnics and potlucks. You can enjoy them both warm or at room temperature.
Corzetti pasta frittata with leftover vegetables
Ingredients (serves 4):
4 fresh eggs
leftover corzetti pasta
leftover cooked vegetables
100 gr parmesan cheese, grated
extra virgin olive oil
fresh herbs (we used mint and basil)
salt and pepper
Beat the eggs with salt, pepper and parmesan cheese (you can also use a different kind of grated cheese).
Add the leftover vegetables (we used peas but you can have fun experimenting with what you have in the fridge) and the fresh herbs. Add the corzetti pasta and mix briefly (you don’t want the pasta to break into small pieces).
Pour some extra virgin olive oil into a saucepan and heat. When the oil is hot, add the egg mixture and cook like you always do with frittatas.
Serve warm or at room temperature with some crusty bread.