When I saw this on Giada's show, I was quite impressed by how fluffy it looked and thought my kids would definitely love it knowing how they enjoy both cheese and pasta. The addition of eggs makes for a filling lunch as well and since this comes together so very easily and tastes just as good at room temperature, it makes for an ideal lunchbox dish.
I had some leftover pasta in the fridge and some fresh basil in the garden so decided to give this a try and it was definitely a hit... both kiddos loved it. I might consider adding some chopped and sauteed veggies with it the next time, such as zucchini, broccoli, tomatoes etc. The basil gave it such a burst of freshness and made me wish I had added some more. I made some slight modifications to her recipe...
Pasta (cooked with a bit of salt and cooled completely) - 1.5 cups (I used macaroni)
Eggs - 3
Whole Milk - 3 tbsp
Basil leaves - about 10, chopped finely
Parmesan cheese and mozzarella - 1/4 cup each, (totalling half cup)
Salt & Pepper to taste (if making for adults, you can add some red chilli flakes)
Olive oil - 2 tsp + 2 tsp
1) In a bowl, beat the eggs & milk with some salt and pepper (go easy on the salt since the pasta has some salt and we are going to be adding some cheese as well).
2) Now toss in the drained and cooled pasta, chopped basil and the cheeses & stir well.
3) Heat a non-stick pan on medium and drizzle 2 tsp of olive oil, pour the pasta-egg mixture and spread evenly. Allow to cook on medium for abt 7-8 minutes. If the top still looks runny and not set, that run a spatula around the edges and tilt the pan so they run off to the sides.
4) Once the bottom has browned a bit, loosen the edges with a spatula and invert pan onto a plate.
5) Drizzle the remaining 2 tsp of oil in the pan and slide the frittata in, with the uncooked side on the bottom and browned side on the top. Cook for an additional 5 minutes or till firm. Cut into wedges when warm.
Serve with some salad, fruit and milk and watch your kids enjoy! :)