ravioli-omelett-frittata

Ravioli Omelet Frittata

Weichen Yan

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.

Total Time
25min
Prep Time
10min
Cooking Time
15min
Ingredients
5
Servings
2

Ingredients

1/4 medium Onion, diced
1 Tbsp Extra virgin olive oil
4 large Eggs, beaten with a sprinkle of sea salt and pepper added
2 small Cherry tomatoes, cut in half
2 fresh Basil leaves, roughly torn
Leftover cooked pasta (Quantity at your discretion. I used 5 large ravioli)

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!

Nutritional Information

Makes 2 servings
Per Serving
  • Calories: 350
  • Total Fat: 19g
  • Saturated Fat: 5g
  • Sodium: 180mg
  • Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Protein: 18g

Myplate Equivalents

Protein:
Grain:
Fruit:
Vegetable:
Dairy: