Frittata of Penne with Squash and Broccoli-Rabe

This is a great use of leftover pasta.


  • 2 Tbs. butter
  • 2-1/2 cups leftover cooked pasta
  • 6 whole eggs
  • Coarse salt and freshly ground black pepper


Preheat the broiler. In a 8-inch wide non-stick pan heat the butter, spread over it the pasta and vegetables. Pour in the eggs beaten until you can’t see yellow from white in a small bowl and seasoned with salt and pepper. Let this open omelette cook over medium high heat, lifting the edges around it to let the uncooked egg run under. When there is almost no loose egg on top, place the whole pan in the oven to lightly brown the top. Serve in wedges with green salad.

Servers 4 to 6.