Easy Cheesy Frittata

Quitters never win, but sometimes winners make the entire package of pasta out of sheer noodle-based gluttony and then, well, what are you going to do with half a pound of perfectly good cacio e pepe? Throw it out? Give up on your dreams?

Meet Frittata.

This is a joke about the Train song “Meet Virginia”, which is funny only to me. Move along, nothing to see here.

Fritatta is something I can never spell right on the first try, but it just means “fried” in Italian. The Pinterest People are posting recipes for “easy frittata” that start with frying bacon and wilting spinach and chopping healthy things like butternut squash and beets and arugula, but to me a frittata is always the answer to “how can I de-sog this pasta”, and also “how can I make something tasty in 15 minutes or less without trying that hard.”

Fritattas where you have to do a bunch of work are, not to put too fine a point on it, dumb. I’m not chopping extra stuff or finishing anything under the broiler to make what is essentially a glorified omelette. Fritattas are about two things: the cheap thrill of successfully flipping an entire pan of leftover pasta, and elevating your sad soggy leftovers into a crispy treat.

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