PASTA FRITTATA WITH LEMON

This Pasta Frittata can also be called considered a pasta omelet. It is a great nourishing way to use leftover pasta. My father doesn't eat chicken or eggs because he thinks that chickens are modern day dinosaurs and mom isn't a big egg eater either, so this wasn't a dish I ate at home as a kid. The vivid memory of eating Pasta Frittata was formed at a great family friend Cathy Ruocco's apartment on Sullivan Street when I was very young, and I can't somehow get it to come out as delicious as I remember it, but its still really good. Usually, I make it plain, but today I added lemon zest, chopped garlic and parsley for some extra flavor and I topped it with the leftover frittatini from the other night. 

PASTA FRITTATA

1 C. leftover cooked pasta

2 eggs

1/4 C. grated cheese

1/4 C. milk (i use soy)

salt

pepper

lemon zest

1 chopped garlic clove

parsley

olive oil

basil for garnish

In a bowl beat the eggs with milk, grated cheese, salt pepper, lemon zest, chopped garlic and parsley. Add the cooked pasta and mix it until the eggs coat the pasta. Add the mixture to a hot skillet coated with olive oil. When browned on the bottom flip it. (Flipping is not my expertise and the whole thing usually falls apart on me, but today I flipped it onto another hot skillet, which worked well but made for more dishes.) Cook until brown on bottom. Serve topped with fresh basil and extra grated cheese or some leftover sauce.