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Scott Conant's Pasta Frittata
Scott Conant's Stewed Clams and Shrimp + Shrimp and Clam Pasta + Seafood Frittata
Nathan Congleton / TODAY
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Rating:
2.7692308 (13 rated)
Cook time:
Prep time:
Servings:
4

People always ask me what to do with day-old pasta and this is definitely the best usage. I love the way it takes plain noodles and turns them into a dish that's great for breakfast or dinner.

Make my Spaghetti with Shrimp and Clams first, then turn the leftovers into this dish.

Swap option: I prefer to use spaghetti, but you can use pretty much any pasta shape you prefer.

Ingredients

    • 4 cups leftover cooked pasta with shrimp and clams (link to recipe above)
    • 6 eggs, beaten
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons extra virgin olive oil

Preparation

1. Preheat oven to 350°F.

2. In a bowl, mix eggs and pasta together well and season with salt and pepper to taste.

3. Heat the olive oil in a non-stick pan over medium-high heat.

4. Add pasta and egg mixture to the pan and turn heat down to medium-low. When the mixture begins to turn a light golden brown on the edges, transfer the pan to the oven. Let bake 15-20 minutes until set.

5. Slice the frittata into wedges and serve.

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