Leftover Pasta Frittata with Cauliflower Stems and Florets Topped with a Mini Calabrian Chili Panzanella Salad

  • Yield : 24 2oz servings
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe created by Yury Krasilovsky


Step 1

1. Preheat the oven to 375°F.

Step 2

2. In a mixer, whisk eggs until fluffy and thickened, add milk and season with salt and pepper

Step 3

3. Place cooked pasta and cauliflower stems and florets into the bottom of a 2 inch deep full hotel pan.

Step 4

4. Pour the eggs over the top and sprinkle with cheese.

Step 5

5. Bake for 45 minutes or until set and slightly browned.

Step 6

6. Meanwhile, in a small bowl combine all the ingredients for the salad. Let them marinate for 15 minutes.

Step 7

7. Once the frittata is cooked remove from the oven and let it rest for 10 minutes.

Step 8

8. Slice into triangles or whatever shape you like and top with salad.


  • 3 Dozen eggs
  • 3 Cups blanched cauliflower florets
  • 3 Cups whole milk
  • 3 Cups shredded cheddar or other melty cheese
  • 6 Cups leftover pasta (can be a variety)
  • 6 Cups tomatoes, diced
  • 6 Cups bell peppers, diced
  • 1 1/2 Cups basil, torn
  • 6 Cups toasted sourdough bread, large dice
  • 1 1/2 Cups Extra virgin olive oil
  • 3 Tbsp Calabrian Chili oil
  • 3/4 Cup red wine vinegar
  • salt and pepper, to taste


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Nutritional Info

This information is per serving.