Cooking with Blobby

I'm not starting a new segment called: Leftovers with Blobby. I don't have it in me. 

Usually, when there are leftovers, they are just that. Something to be reheated and polished off. But sometimes, it is good to repurpose stuff too. 

The other day I made "spaghetti" and meatballs. That is in quotes, because while I thought I was dumping in thin spaghetti to boiling water, it was actually Angel Hair. 

Do you know how much past an entire box of Angel Hair is?  It is a FUCK of a lot. Far too much pasta, not enough sauce - so we just put the additional pasta into container and into the fridge. 

I saw something eons ago on some off-brand cooking show about making old pasta into a frittata. How hard could that be? 

It really wasn't. Save maybe one step. It's quick. It is as minimal ingredients as you can get, but you can expand it as much as you'd like. I found it was a good way to clear out some stuff in the fridge. 

Ingredients 

Required

Leftover pasta. I threw in enough to make it substantial, but I don't think there is a proper amount per se. 

Olive Oil

6-8 large eggs (increase based on pasta amount

Salt

Pepper

Add-Ons

Tomatoes

Garlic

Green Onion

Parmesan Cheese

Instructions

Put generous amount of oil in a cold pan. Heat it up. Add garlic, if using. Let it bloom for 30-60 seconds. 

Add pasta to the skillet. Press down on it, so it flattens against the bottom of the pan and starts to form a unified disk. 

(I forgot to take that pic). 

Crack 6-8 large eggs into a bowl. Season with salt and pepper. I added chopped light and dark green parts of two scallions. Whisk together, incorporating air. 

I also used some cherry tomatoes that I needed to do something with. I forgot to get them in the title image. 

Pour mixture over the pasta. Cook on medium high heat. Use a spatula to move the edges of the pasta and eggs inward a bit. It helps construct the pasta and eggs into a large pancake shape. 

Check to see the eggs are cooked on the bottom - getting firm and obtaining colour. 

Now you gotta flip it.  Using a lid, I inverted the skillet and then slid the uncooked side back into the pan and continued to cook until it browned on the other side. It broke apart a little, but it didn't end up on the floor, so I'm calling it a win. 

Slice however you'd like. 

The TV version I saw was much thicker than this. Mind you, I only used HALF of the leftover angel hair for this recipe. It could have been much much more formidable, but I think I would have needed more eggs. 

I also topped it with parm, but I forgot that pic. 

I did see some folks using pancetta in there too, but you could use lots of things. More herbs, etc. Make it yours. 

I don't think I'd make this from scratch or anything. I'd only do it again with leftovers. But it was a novel way to use a bunch of stuff up.