Ravioli Omelet Frittata
Have some leftover ravioli? Instead of heating them up and eating them as are, cook them into an omelet/frittata. You will impress your friends (or yourself) by making this easy peasy and eggalicious recipe that can be eaten for breakfast, lunch or dinner.
This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics
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15 Minutes
Total Cook Time -
18g Protein -
350 Calories
| 1/4 Each | Medium Onion, Diced |
| 1 Tbsp | Extra Virgin Olive Oil |
| 4 Each | Eggs, Beaten, with a sprinkle of sea salt and pepper added |
| A Couple | Cherry Tomatoes, Cut in Half |
| A Couple | Basil Leaves, Roughly Torn (You can use your favorite herb &/or spice seasoning) |
| Leftover Pasta (Quantity at your discretion. I used 5 large ravioli) |
Per Serving
Calories: 350
Total Fat: 19g
Saturated Fat: 5g
Sodium: 180mg
Carbohydrates: 26g
Dietary Fiber: 2g
Protein: 18g
Directions
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In a non-stick pan, saut? some diced onion in extra virgin olive oil. Once fragrant, about 2 minutes, place the ravioli (or whatever pasta youre using) in the pan and cook till theyre slightly golden.
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Pour in the beaten egg, let cook for 1 minute, covered.
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Sprinkle cherry tomato and herbs on top, continue cooking (covering makes the cooking process faster) until the eggs are done. Slice and serve!
Servings per recipe: 2
