1 serving of leftover pasta with vegetables (roughly)
½ brown onion, sliced
3 slices streaky bacon, chopped
3 strigs of thyme, leaves picked or 1 tsp dried thyme
3 tbsp breadcrumbs
3 tbsp parmesan or other hard cheese, grated
Oil for frying
Whisk the eggs with some seasoning of salt and pepper. Mix the breadcrumbs with the parmesan in a small bowl.
In a medium size frying pan, warm up a tablespoon of oil over a medium heat. Turn the heat down and add the onions. Fry, stirring frequently until the onions are soft and glossy – for about 3 minutes. Add the bacon and thyme and fry for another minute. Sprinkle the breadcrumbs mix over the pan and fry for just a half minute, adding more oil if needed. Add the pasta with vegetables and pour the eggs over. Sprinkle the rest of the breadcrumbs on top and cover the pan with a lid. Cook for about 8 minutes over a low heat. When the frittata is set, slide it onto a plate and flip back into the pan (the easiest way to do it is by covering the plate with the pan first).
Cook for another minute and serve with favourite condiments – red pesto, yogurt, garlic sauce..