Angel Hair Frittata

I'm really bad gauging how much pasta I'm going to need for any given amount of sauce. I chalk it up to not cooking pasta enough. When I have leftover sauce, it's easy: make more pasta the next day, freeze the sauce, eat the sauce on something else, etc. But when there's too much pasta, what to do?

Apparently, the answer all this time was to make a frittata!

For this particular breakfast, I beat two eggs with a generous pinch of salt, two tablespoons of milk, and a few grinds of pepper. Then I stirred in about half a cup of chopped (leftover, raw, lemon-marinated) salmon, half a cup of grated zucchini, and two large handfuls of cooked leftover angel hair pasta. The amounts of everything are obviously flexible, but I would say I put in enough solids to soak up all but three tablespoons of the beaten eggs.

Heat a cast iron skillet over medium high heat and lightly grease it. Pour in the mixture, stir a bit to make sure everything's evenly spread out, and then turn the flame to medium and don't touch it until the bottom is golden brown. Mine's a bit overcooked, but I wanted to make sure the bottom was solid before I flipped it. It took about five minutes.

To flip, ease a spatula under the frittata with your right hand, and lift the skillet up by the handle with your left hand. Using the spatula and increasingly tilting the skillet, gently scoot the frittata onto a plate. Then invert the skillet over the plat and flip the frittata (now uncooked side down) back into the skillet. Move the frittata back into place and cook until done on the other side.

The two egg frittata, along with some toasted English muffins, wildberries preserves, and some fresh young coconut juice was a generous breakfast for two and a great day to start a work-free Monday.