I am yet to find the magic de-cheeser (and if anyone knows of one, please let me know), but I have discovered that Italians, being a thrifty bunch, have a fabulous way of using up leftover pasta by using it in frittatas including a little leftover sauce too.
One morning I decided to use up some leftover spag bol and made enough for my then boyfriend, who was still asleep. When I woke him up, he looked at me suspiciously. "What is this? It looks like something you'd make in a primary school craft lesson. Is it a coffee coaster? Jewellery?"
"It is not a macaroni necklace as a token of my affection," I replied huffily, "although I am sure I can spray it in edible pink glitter if you would prefer. It's breakfast, although in your case, you lazy oaf, it is lunch".
And then I started channelling my mother . . . "And if you don't like it you don't have to eat it, but I am not making anything else." I stalked off as the lazy oaf gazed blearily at me.
Jo Brand used to say that a way to a man's heart was through his chest with an ice pick - I'm guessing that she had the same kind of luck with men that I have had! Needless to say the relationship with the lazy oaf did not survive, but my love of spaghetti frittatas continues.
Skill level: Easy
200g cooked spaghetti (or other pasta)
2 eggs, beaten
25g Parmesan or Pecorino cheese, grated
salt and freshly ground black pepper
1 tbsp olive oil
a small knob of butter
fresh parsley, finely chopped (to serve)
- Mix the cooked pasta with a little of the pasta sauce. You only need enough sauce to coat the pasta; otherwise it will be too runny when you add the egg. Then add the egg and cheese and season salt and pepper and ensure that the ingredients are well mixed.
- Heat the oil and butter in an omelette pan and pour in the omelette mixture. Press down with the back of a wooden spoon to create a flat cake. Fry on each side for about 4 to 5 minutes, or until golden brown. So when the first side is cooked, flip onto a plate and then slide back into the pan. Continue cooking until done.
- Serve immediately, sprinkled with a little chopped parsley.
- This is such a forgiving recipe. You can add vegetables such as halved cherry tomatoes or even frozen peas.
Since this is such a thrifty dish and a delicious way of using up leftovers, I am entering this into the Credit Crunch Munch challenge hosted by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours. They are sharing how we can enjoy great food, but still spend less or save some money. Using up the sort of leftovers that usually gets binned, and turning it into something you actually look forward to makes a great credit crunch munch!