As usual, I make too much of something and then I’m stuck with leftovers in the fridge, now what? A-ha! but there is an answer 🙂 Ever since I can remember myself, every time my mom used to make us chicken noodle soup, we knew we’re going to have this delicious “noodle frittata”. I always stood close by when my made this because it used to vanish really fast, and when it was ready we used to take “just” a piece, and another one, and another one. The great thing about this other than the fact that it’s so easy to make, is that even if you burn it a little bit, it’s still so good, and even crunchier 🙂

You can serve this with some side salad and there you have it – dinner. Or lunch. Nowadays there are instances when I don’t wait until I have noodles leftovers, I cook the noodles knowing that this is what I’m going to make. The best for this recipe is egg noodles but you can use small pasta too (like small shells, round pasta, small spirals etc.)

Ingredients:

2 1/2 cups Cooked Pasta

2 Eggs

1/2 tsp Garlic Powder

1/2 tsp Oregano

1/4 tsp Paprika

Salt and Pepper to taste

3 tbsp Oil for frying

Directions:

1. In a medium sized bowl, using a fork, beat the eggs and add the pasta and spices until combined.

2. Preheat a frying pan with the oil in it over medium heat.

3. Pour the pasta mix into the pan and spread until about 1cm thick.

4. Let fry for about 8 minutes over medium heat until golden brown on the bottom. Flip to the other side and let fry for additional 5 minutes until golder brown as well. Remove from pan and serve.

This even goes well with sour cream, but I ADORE sour cream so don’t mind me 🙂