My brain hiccupped over the idea of a pasta frittata for years (literally- I probably first heard of one in 2003), but I finally received a ringing endorsement from a self-identified picky eater and decided to go for it one morning when I didn’t have my usual breakfast floating around. It was well-worth the effort, and I think the method does a nice job of reheating the pasta without getting that tacky dryness that sometimes emerges when you microwave it. It’s also just enough different that it doesn’t feel like “leftovers” yet again.
I’ve done this with a couple different mixtures, and find the basic idea to be very flexible. My favorite was definitely rotini with chopped cauliflower, marinated artichokes, chickpeas, and Vidalia onions. I was quite taken by the lemon, but you may prefer another flavor, depending on what your pasta was originally flavored with.
1 c leftover pasta* mixed with vegetables, coarsely chopped
2 T pecorino romano, grated
Pinch of marjoram/ oregano/ basil/ etc
1/2 t lemon juice
Oil for pan
Mix together the pasta, egg, cheese, herb(s), and lemon juice. Heat a griddle or frying pan over medium low heat, and oil it lightly. When it is hot, spoon the pasta mixture into the pan in a 5-6″ circle (the size may vary somewhat depending on the size of your pieces of pasta and vegetable). Cook for about 3-4 minutes per side, or until each side is lightly browned and it is cooked through. This serves one, and I find it easier to just flip it carefully than to put it in the oven to finish. If you’re making it for a crowd, I’d say use the oven method.
*Pasta: I’ve mostly been using a store-brand corn-based pasta, but see no reason why it wouldn’t work with other gluten-fee pastas or with your usual wheat-based pasta.