Fettuccine Frittata

A simple recipe to turn leftover pasta into a tasty breakfast and/or dinner.

Cook Time 23

Total Time 23

Servings people

Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5 minutes, until golden but not brown.
2 tbsp olive oil, 1/2 medium onion
Add the garlic and saute for 1 minute.
1 clove garlic
Add the fettuccine and stir to coat the pasta.
2 cups Fettuccine
Beat the remaining ingredients together and add to the skillet, stirring once to combine the ingredients.
6 large eggs, 1/2 cup parmesan, 3 tbsp parsley, 1 pinch Salt, 1 pinch ground pepper, red pepper flakes
Cook covered over low heat 12 to 15 minutes, until the edges are lightly browned.
Place a large plate over the skillet, and using two hands, carefully flip the two so that the frittata is face-down on the plate.
Slide the frittata back into the skillet and cook uncovered an additional 5 minutes.