Ravioli Omelet Frittata

Have some leftover ravioli? Instead of heating them up and eating them as are, cook them into an omelet/frittata. You will impress your friends (or yourself) by making this easy peasy and eggalicious recipe that can be eaten for breakfast, lunch or dinner.

This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics

  • 15 Minutes
    Total Cook Time
  • 18g Protein
  • 350 Calories
1/4 Each Medium Onion, Diced
1 Tbsp Extra Virgin Olive Oil
4 Each Eggs, Beaten, with a sprinkle of sea salt and pepper added
A Couple Cherry Tomatoes, Cut in Half
A Couple Basil Leaves, Roughly Torn (You can use your favorite herb &/or spice seasoning)
Leftover Pasta (Quantity at your discretion. I used 5 large ravioli)

Per Serving

Calories: 350

Total Fat: 19g

Saturated Fat: 5g

Sodium: 180mg

Carbohydrates: 26g

Dietary Fiber: 2g

Protein: 18g

Directions

  1. In a non-stick pan, sauté some diced onion in extra virgin olive oil. Once fragrant, about 2 minutes, place the ravioli (or whatever pasta you’re using) in the pan and cook till they’re slightly golden.

  2. Pour in the beaten egg, let cook for 1 minute, covered.

  3. Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!

     

    Servings per recipe: 2