Pasttata

Pasttata

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.