In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
1 ½ cups cut-up cooked spaghetti
2 slices of chopped cooked bacon
1 cup of shredded cheese
Salt and Pepper to taste
Preheat the oven to 350. Spray a 9 inch round pie plate with non-stick cooking oil.
Whisk the six eggs in a separate bowl. Add salt and pepper to taste. Laura added a Zesty no-salt substitute to give it a little more flavor without adding additional salt.
Stir in the 2 slices of pre-cooked bacon, ½ cup of shredded cheese and chopped spaghetti. (Laura used the Mexican four cheese blend because that is what she had on hand and wanted to use up.)
Pour the blended items into the pie plate and sprinkle with the remaining ½ cup of cheese. Bake for 30 min. or until center is set.
Just in time for the holidays! My kids grew up loving homemade chicken and noodles at grandmas. Well, it’s time for the grown up kids to make them on their own 🙂 So, here’s a pretty close version of what Grandma Pat used to make. Brandi and Courtney – here ya go. I’ll give you the noodle run down, and how you get the chicken and broth is debatable. One other thing….my first teaching job led me to southeast Kansas, where I learned that eating chicken and noodles over mashed potatoes is the norm. May sound crazy, but it’s not too bad.
- Purchase a whole chicken, and simmer slowly with a bunch of onion, celery, carrots and seasoning. When chicken is done, remove from broth and let cool until you can debone it, or “pick” the chicken. When the broth cools, skim the fat and stuff from the top and run through a strainer. You will have delicious broth with which to cook your noodles. You can also do this with cut up chicken, chicken breasts, etc. The key is really seasoning the water as it cooks — you might also add some chicken stock to give the flavor a boost.
- Easy option – purchase a rotisserie chicken, and “pick” it as noted above. To cook the noodles, you can still create some delicious broth using chicken STOCK, not broth. Those new flavor packets work well too. I would flavor with onion, etc…and let is simmer, before adding noodles. Lastly, with either option, you might add a couple drops of yellow food coloring to give it a richer color (learned that one in the restaurant business from my Dad)
So, for the noodles, follow recipe below, and double as needed. Note that you make and store them, or cook immediately. Delish!
2 Cups flour
3 egg yolks
2 tsp salt
1/4 to 1/2 cup water
Make a well in the center of the flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-thin rectangles on well-floured, cloth-covered board. (keep remaining dough covered) Loosely fold rectangle into thirds; cut crosswise with sharp knife into 1/4″ strips for narrow noodles. Shake out strips and place on towel until stiff and dry, about 2 hours. You can also cut smaller and throw them in the pot if you’re ready to go. Note, the flour on the noodles will thicken the broth, so don’t shake it all off if you’re cooking now.
Break dry strips into smaller pieces. Cook in hot salted broth or water 12 -15 minutes. Do-ahead tip: After drying, the noodles can be covered and stored no longer than 1 month.