So, you know how leftover pasta always tastes so darn good? Like noticeably better than the night before good? Science says this has to do with chemical reactions continueing to occur long after the initial cook has ceased. Alternatively, the joy of postday reheats may simply come down to sesnory fatigue; eating a reheated dish vs one you have been smelling and tasting for a while already. Either way, turning my leftover pasta into a cheesy, eggy frittata seemed like a pretty stellar idea. Turns out I was right.

Enjoy xx

Low Salicylate Pasta Frittata

Serves 4

Equipment

• Grater
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Frypan
• Storage container

Ingredients

4 eggs

1/2 cup parmesan cheese (grated)

Small pinch salt

1 portion worth of leftover pasta

Sunflower oil

2 Tbsp chives (finely chopped)

Method

1.) Preheat fan-forced oven to 180 degree celsius.

2.) In a small bowl, whisk eggs and parmesan cheese until creamy. Add a salt.

3.) Grease an ovenproof frying pan with oil and place over a low flame. Cover the entire pan with the leftover pasta. Cook for 1-2 minutes before pouring over the egg mixture, evenly covering the pasta. Cook over low-medium heat until eggs begin to set.

4.) Transfer frypan to oven and bake for 7-10 minutes or until completely cooked through. Remove from oven and cool in the pan for 5 minutes.

5.) To serve, slice frittata into wedges, sprinkle with chives, and place on a plate accompanied by a fresh side salad.