Ingredients: 

6 Eggs

Salt And Freshly Ground Pepper

1 tsp. Italian Seasoning

1 1/2 c. To 2 Cups Cooked Pasta

2/3 c. Grated Cheddar Cheeese - Or any cheese you have laying around 1 tsp. Butter Or Oil

Instructions: 

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1. Preheat oven to 350ºF.Whisk eggs with pinches of salt, freshly ground pepper, and Italian seasoning. Stir in leftover pasta and Parmesan.

2. Melt butter or heat oil in a nonstick pan. Pour in egg mixture. Cook on the stove until cooked around the edges, then bake for 18–20 minutes until done. Place the pan under the broiler for 1–2 minutes until the top is golden brown.

3. Run a knife along the edge of the pan to release and slide onto a cutting board. Serve warm or at room temperature.Note: The thickness of the frittata will depend on the size of your pan. I use a 10- or 12-inch pan.

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Recipe Courtesy of Pioneer Woman

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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