Lunch: Leftover Pasta Frittata

Make the most of last night's leftovers with a quick and easy recipe for Leftover Pasta Frittata loaded with veggies!

This recipe includes superfoods such as:

Spinach

Health benefits of Leftover Pasta Frittata

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

8 large eggs
1 Tablespoon olive oil
1/2 cup diced onion
1 cup diced vegetables, such as tomatoes or peppers
2 cups spinach, roughly chopped
4 ounces leftover pasta (See Kelly’s Note)
1/2 cup shredded Cheddar cheese

Instructions

In a large bowl, whisk together the eggs with salt and pepper to taste. Set the bowl aside.
Heat a large nonstick sauté pan over medium-low heat. Add the olive oil. Once the oil is hot, add the onions and sauté them until translucent then add vegetables and cook them, stirring occasionally, until they're softened slightly. Add the spinach and pasta and cook an additional 1 to 2 minutes.
Pour the eggs into the pan and increase the heat to medium-high. Cook the mixture, lifting up the egg so that the uncooked egg flows underneath until the eggs are almost fully set. Reduce the heat to low, cover the pan and continue cooking until the eggs are fully set. Uncover the pan and turn off the heat. Sprinkle the cheese atop the frittata then cover the pan again for 1 minute (off the heat) until the cheese is melted. Use a rubber spatula to loosen the frittata from the pan then slide it onto a serving dish. Slice into wedges and serve.
Kelly's Note: Any type of pasta will work in this recipe, so feel free to use spaghetti, penne, ziti or any other variety.

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