I always cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge.
½ cup milk
200g cooked pasta
cheese (I used feta)
salt and pepper
Add some oil or butter to a pan. For this I use my trusty chefs pan left over from the café days. These iron pans are perfect because they can go from stove top to oven. They might not be shiny silver but if looked after well they have a natural non stick layer, great for someone like me who hates cooking with Teflon. An old fashioned cast iron skillet will work well too.
So to the oil in pan add your leeks which you have washed and sliced. Cook on a medium heat for 5-10 minutes until the leeks are cooked. While the leeks are cooking whisk your eggs and milk together, add your cheese and season well with salt and pepper. Add the pasta to the leeks and then pour over the egg mix. Cook for about 5 minutes, you know it is nearly ready when all the egg is nearly cooked. Grate Parmesan on top and put the pan under the grill to brown the top and finish the cooking.
To serve place a plate over the pan and turn it upside down. Hopefully your frittata will turn out! If not you may need to loosen it a little with a knife before turning over. Now place the serving plate on top of the frittata and turn over again. Garnish with some chopped herbs and serve with a good chutney and salad.