Let your tastebuds travel from Italy to Thailand in minutes with these tasty healthy breakfast ideas
Italian: The-Day-After Pasta Frittata
A frittata—an Italian take on an omelet—is a great way to use up leftovers, like the remnants of your vegetable drawer. In Marcus Off Duty, celeb chef Marcus Samuelsson shares how he turns pasta-night leftovers into a delicious egg dish. (Get more healthy breakfast ideas with these 10 Easy Recipes for Breakfast Bowls.)
2 slices bacon, diced
2 garlic cloves, halved
2 sprigs fresh thyme or oregano
3 tablespoons olive oil
2 cups leftover spaghetti with tomato, basil, and ricotta
¾ cup freshly grated Parmesan cheese
6 large eggs, lightly beaten
1. Preheat the oven to 350°F.
2. Cook the bacon in a 10-inch, oven-safe nonstick frying pan over medium heat. Once the fat starts to render, add the garlic and thyme and continue to cook until the bacon is browned and crisp. With a slotted spoon, transfer the bacon to a large bowl. Transfer the garlic and thyme to a plate, leaving the rendered fat in the pan.
3. Add 1 tablespoon of the olive oil, the pasta, Parmesan, and eggs to the bowl with the bacon and stir until the pasta is evenly coated.
4. Add the remaining 2 tablespoons olive oil to the bacon fat in the skillet. Pour the pasta mix into the pan. Shake the pan so that the pasta levels out. Put the skillet over medium heat and cook until the frittata firms on the bottom, about 3 minutes. Chop the garlic and strip the thyme leaves, scatter on top of the frittata, and slide the skillet into the oven. Bake until the frittata is golden and puffed, about 25 minutes.
5. Serve hot or at room temperature.
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes