Clebert's cajun fritata

1 Servings

Ingredients

Quantity Ingredient
1 cup COOKED PASTA
1 EGG
1 dash SALT
1 cup LEFTOVERS
½ BOTTLE
¼ cup CHEESE
1 teaspoon MYSEASONING
4 tablespoons Restaurant Black Pepper
4 tablespoons Granulated Garlic
4 tablespoons Dried Chives -- (ground
Fine)
4 tablespoons Parsley Flakes -- (ground
Fine)
WHIZZ IN FOOD PROCESSOR)
½ cup FRESH MUSHROOMS --
(CHOPPED)
3 tablespoons OLIVE OIL
¼ small ONION -- CHOPPED FINE
¼ small GREEN PEPPER
¼ small RED BELL PEPPER
¼ cup GREEN ONION TOPS
2 tablespoons SESAME OIL
6 tablespoons SOY SAUCE
TOMATO SAUCE
MIX MYSEASONING[tm]:

Directions

(

1- Mix all the ingredients well except the sauce-- using any leftover meat, veggies, cheese -- almost anything will work. Put Tomato sauce in saute pan and warm on med heat. 2- Heat saute pan, add olive oil, put all ingredients in pan and shape like big fat pancake. Saute until the bottom is well seared, and it will hold together. Slide the frittata onto a plate, turn the saute pan over on the frittata and flip it back into the pan. Now cook the other side until it will hold together and pour on some of the sauce (or substitute almost ANY leftover gravy). 3- Simmer for a minute and serve with the rest of the sauce.

Recipe By : CLEBERT

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