Don't let extra cooked pasta go to waste - turn it into a pasta frittata in the morning. Use whatever vegetables, herbs or meats you have in the fridge and make a delish morning dish. Frittatas are a great way to be creative and experimental!
2. In a large bowl, beat eggs, cheese and black pepper. Sprinkle sausage or ham evenly on the pasta. Pour egg mixture over the pasta mixture and raise heat to high. When egg just sets, put skillet in the oven for about 10 minutes or until center is firm.
3. Remove frittata from oven and let cool for 5 minutes. Loose sides of frittata with a spatula and slide it onto a serving platter. Cut into wedges and serve warm or at room temperature.
This dish can be made with leftover chicken cutlets or rotisserie chicken.
2. In a large bowl, stir together the sauce with half of the taco mix. Add chicken and toss to coat. Set aside.
3. Heat olive oil in a medium-sized nonstick skillet over medium-high heat. Cook, stirring frequently, until onions are nicely browned. Add onions to bowl with chicken and mix well.
4. Spread chicken mixture over potatoes and sprinkle evenly with cheddar cheese. Bake for 20 minutes or until cheese is melted. Remove from oven and serve warm.
Perfect for any kind of left over beef. Try this tasty sandwich pressed in a pannini maker or a George Foreman Grill, or just make it on the stove in a grill pan or skillet. This is a hearty dish best eaten after a long day of play!
2. Add meat to the skillet and cook, stirring, just to reheat. Spread garlic butter on both sides of the slices of bread. Top all four slices of bread with meat and top with provolone.
3. Either make two large sandwiches and press in a pannini maker or Foreman grill or leave sandwiches open and bake in oven at 300 degrees F. until cheese melts. Serve warm.
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