I have never been the biggest fan of quiches or frittatas. They aren't bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past - air. I never really liked this all that much either. It was basically baked egg and pasta cooled down and cut into squares. I would hold it in my hand like a brownie and snack on it as a kid with my sister. What I made yesterday for breakfast was sort of a combo of these things that totally changed my mind about their goodness. With components of pastair, frittata, and quiche, this 'pasttata' (he he he) was fantastic, simple, and fun to make! I made it with pretty much all leftovers. I even made a quick breakfast sausage with some leftover ground beef I had in the fridge.
Pulling the marjoram leaves off the stalk for the breakfast sausage.
Mandi's new thing is to make paste out of these flavoring components. Similarly to how you would make a pesto or chili garlic paste or green curry paste, she makes a paste anytime you need a combo of a few spices, herbs and garlic or chiles.
Here is that leftover beef I was telling you about.
Pat it down so it is a nice big sausage patty. This will help all the flavors meld overnight.
The potpourri of cheeses we usually have in the fridge at any given time. For this we used jack, cheddar, fontina, asiago, and provolone.
Now it is the morning and everything is ready!
Bacon in, bacon crispy, bacon out. Spoon out some of the rendered fat. We want that flavor, but not ALL of it.
Some chopped onions in there too. Now remove the sausage and onions and again get rid of most of the fat. Add a small glug of olive oil and swish it around to coat the pan. The pan should be getting really hot right now. You want it hot so the eggy pasta doesn't stick.
This is 7 eggs and ¾ pound of pasta.
Cooked bacon and sausage in. And parsley.
Pan needs to be nice and hot and covered in oil and/or bacon and sausage fat.
We finally have a pan that can also go in the oven! 350. 35 minutes or so.
This was seriously soo good. I just finished eating some leftovers and let me tell you. Wow. Make it please. Make it for breakfast if you have people staying with you for holiday things. Or for brunch. It will be a crowd pleaser.