Leftover pasta bulks up your favorite breakfast dish to make a tasty, crowd-pleasing casserole.
Disclosure: I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Did you know that October is pasta month?!
If you did then you are obviously super cool, but if you didn’t, don’t stress because you have the rest of the month to celebrate!
I love pasta because it’s so versatile.
Plus, it’s a great comfort food. And now that it’s not one million degrees outside, I am excited to start enjoying those warming comfort foods again.
One more reason I love pasta: it ability to stretch a meal.
When you’re on a budget or you’re just trying to curb your food waste, pasta is your best friend.
Take the frittata. It’s a delicious breakfast, brunch, or dinner dish. However, sometimes it feels a little lacking. Yes, eggs & veggies are great together, but when there aren’t enough carbs, I can get cranky and hungry too soon.
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Solve that problem by throwing your leftover pasta into your frittata before baking it. Voila! You have a complete meal in one casserole.
You can obviously make pasta to put in your frittata if you don’t have any leftover already cooked pasta.
Just do that first. I used my microwave method to make the pasta while I was chopping veggies. Then I popped it in the fridge to cool while the veggies were sautéing. Then throw it all together in a baking dish, and 35 minutes later you have a huge casserole.
I’ve been eating it for breakfast, lunch, and dinner.
Better yet, this freezes well too!
Yay for pasta!!
Mexican Pasta Frittata
- 1 1/2 tsp olive oil divided
- 2 large onions about 2 1/2 cups, diced
- 2 medium bell peppers about 2 1/2 cups, diced
- 1 serrano pepper about 1 TBSP, minced
- 1 clove garlic about 1 tsp, minced
- 1/4 tsp salt
- 6 large eggs
- 1 cup 2% milk or whole milk
- 15 oz can black beans or about 1 2/3 cups, drained & rinsed
- 3 cups cooked pasta about 4 oz pasta
- 4 oz cheese about 1 cup, grated
- sliced avocado
- Preheat oven to 350*F.
- Heat 1 teaspoon olive oil in a large skillet. SautÃ© diced onions and bell peppers until soft, about 10 minutes. Stir in minced peppers, garlic, and salt. Remove from heat.
- In a bowl, whisk together eggs and milk. Stir in black beans and pasta. Slowly add in the cooked veggies so they don't cook the eggs.
- Grease a 13x9 inch baking dish with remaining 1/2 teaspoon olive oil. Pour pasta-egg mixture into baking dish. Transfer baking dish to preheated oven.
- Bake for 20 minutes, and sprinkle with cheese. Bake another 15-20 minutes until cheese is bubbly and frittata is cooked through. Serve with salsa and avocados if desired.
*If using uncooked pasta for this dish, cook pasta first before sautéing the veggies. Slowly add in freshly cooked pasta, so it doesn't cook the eggs before transferring to a baking dish.
Check out some of my other favorite pasta recipes to celebrate Pasta Month:
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