Not only is my vacation officially over, but my work year has shot out of the starting gate at hyper speed. The past few days have been absolutely insane, and I’ve been loving every minute of it. I’m definitely the type that works better under pressure.
However, a never ending to-do list leaves little time for cooking elaborate meals. One of our favorite quick meals is this leftover chili mac frittata.
Sticking to my normal formula of cooking with random odds and ends, I created this dish from a bunch of stuff we already had on hand.
There was some leftover chili from The Hubs first batch of super bowl chili cook-off recipe testing, 1/2 a box of pasta, and eggs, which are a staple in our household. It literally could not be simpler.
Mix. Pour. Bake. Eat.
The proportions don’t even really matter all that much. Actually, the chili doesn’t even matter all that much. You could add any type of pasta to any type of sauce/flavoring and mix with eggs to create a frittata.
The next time your life is hectic beyond belief, open your fridge and give it a try!
- 3 cups leftover chili plus extra for topping
- 2 cups cooked angel hair pasta
- 6 eggs lightly beaten
- 3 egg whites
- ½ cup shredded cheddar cheese
- Preheat oven to 400 degrees
- Mix 3 cups of chili, eggs, egg whites, and pasta together in a large bowl.
- Pour mixture into a large, oven proof skillet coated in cooking spray. Top with shredded cheese and bake for 10-15 minutes until set.
- Slice and serve topped with extra chili.