Name: The 3-Ingredient, 15-Minute Italian Dinner I Make from Leftovers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 large eggs; 2 tablespoons grated parmesan cheese, divided; 1/8 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 cup leftover cooked pasta (about 5 ounces); 1 tablespoon chopped fresh parsley, basil, or herbs of choice, optional

Ingredients

2 serv.

2 large eggs
2 tablespoons grated parmesan cheese, divided
1/8 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup leftover cooked pasta (about 5 ounces)
1 tablespoon chopped fresh parsley, basil, or herbs of choice, optional

Instructions

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1 In a medium bowl, whisk the eggs with 1 tablespoon of the grated parmesan, the salt, and the pepper until well combined.
2 Heat the olive oil in an 8-inch nonstick skillet over medium heat until shimmering. Add the cooked pasta to the skillet and spread it into an even layer. Pour the whisked egg mixture evenly over the pasta. You will see it begin to set along the edges.
3 Cover the skillet with a lid and reduce the heat to medium-low. Cook until the eggs are just set, 3 to 6 minutes.
4 Remove the skillet from the heat and sprinkle with the remaining tablespoon of parmesan and the fresh herbs, if using. Allow to cool slightly, then slice into wedges and serve, seasoning with salt to taste as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm slices in a covered skillet over medium-low heat, in a 300°F oven for 8 to 10 minutes, or briefly in the microwave. Love the recipe? Leave us stars and a comment below!