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.
|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)|
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.
Pour in the beaten egg, let cook for 1 minute, covered.
Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!
- Calories: 350
- Total Fat: 19g
- Saturated Fat: 5g
- Sodium: 180mg
- Carbohydrates: 26g
- Dietary Fiber: 2g
- Protein: 18g