Frittata for two…


Or in my case, for one with leftovers for lunch the next day!  I’m rolling into my third week in the apartment with just the Molly dog…I’m hubby-less, as he has started his new job in Pittsburgh.  I do have to say it is a bit lonely and I’m not too inspired to cook for just myself!  Also, I am attempting to use up everything in my fridge/pantry so I don’t have to move it in a couple weeks, which makes for some interesting menu choices…

A fritata is a great “empty out my fridge” sort of dish.  It can really include anything you want with the eggs.  Tonight I just used some leftover pasta, caponata and mozzarella cheese.  This dish also makes a great brunch feature for company, and it’s so super easy to make.

You will need:
1/2 to 3/4 cup caponata or other chunky sauce **
small handful pasta, cooked
3 eggs, beaten
1/2 cup melty cheese (I used mozzarella)
salt and pepper

Preheat your oven to 350° and heat a small skillet or saucepan over medium heat.  Add in some oil or spray with Pam so the eggs don’t stick to your pan later.  Toss in the caponata and heat for around 4 minutes, meanwhile, whisk your eggs in a small bowl with some salt and pepper (or any other seasoning you think would be tasty).  Add the pasta to the skillet and let simmer for another 2 minutes or so.  Then pour in the eggs.  Let sit for 2 or 3 minutes, until you see the eggs starting to cook.  Then run a spatula along the sides and tilt the pan so that the uncooked egg reaches the hot pan.  Keep doing this until your mixture starts to stiffen up a bit, sprinkle the top with your cheese and toss into the oven for around 5-7 minutes. When it’s done, the eggs pull away from the sides a bit at the top and when you shake the pan the mixture doesn’t jiggle.  If you are unsure, just cut through the middle to check

*Note: If you don’t want to use your oven or are afraid putting the frittata in the oven might dry it out too much, you can flip the frittata over (before adding the cheese) and cook it completely in the pan.  This is tricky business though, and I am notoriously clumsy and messy in my kitchen, so I didn’t risk it.  But I’m thinking the best strategy is to slide it on a plate first and then get it back in the pan onto the other side.  Let me know if you have any tricks or success with this!

**I used my mum’s homemade caponata, but Trader Joe’s has a great jar of it that would be perfect to toss in here!

It was a satisfying, quick and super easy meal to make for just me, and I had leftovers for a lunch to boot!

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