I love to make this combination of recipes: first, make Grilled Salmon with Herb Butter, then use the leftover salmon in Pesto Salmon Fettuccine, then use those leftovers in this fabulous frittata.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 6 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 1-1/2 cups leftover Pesto Salmon Fettuccine
- 1 cup shredded Havarti cheese
- 3 tablespoons grated Parmesan cheese
Preparation:
Preheat broiler. In large bowl, beat together eggs with milk, salt, and pepper. In heavy skillet over medium heat, melt butter. Microwave the Fettuccine for 1 minute on 40% power until softened; stir into egg mixture.
Add egg mixture to skillet; arrange pasta in an even layer. Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, top with Havarti cheese and Parmesan cheese. If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
Place pan under broiler, about 4-5" from heat source, and cook for 5-10 minutes until frittata is puffed, set, and beginning to turn light golden brown. Remove from oven and cut into wedges; serve immediately. Serves 3-4
