Pasta and Cheese Frittata

Ingredients:
1/3 c. ricotta
1/4 c. parmesan, grated
3 large eggs
kosher salt and pepper
3 c. reserved Orecchiette with Bacon and Tomato sauce, or leftover spaghetti (with or without meatballs)
1 t. olive oil

Directions:
In a medium size bowl, stir together ricotta, parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.
Heat broiler.
Heat oil in a nonstick oven proof skillet. Add pasta mixture, pressing down with the back of a rubber spatula to spread it evenly in skillet.
Cook, without stirring, until golden brown and set on the bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes.
Using a thin spatula, loosen frittata from skillet; invert onto a large plate.
Cut into wedges; serve hot or at room temperature.

Makes 4 to 6 servings. Total time 20 minutes.

Verdict:
Not bad. It is a nice change on how to use leftovers. We are always looking for ways to use up our leftover food.

Meatloaf Sandwiches with Tomato Bacon Relish

For the meatloaf:
see here

For the relish:
2 strips bacon, chopped
1/2 c. onion, chopped
1/4 c. brown sugar
1/4 c. prepared yellow mustard
1/4 c. ketchup
1/2 c. tomatoes, seeded, diced

Directions:
Saute bacon until crisp in a frying pan. Add onion and saute 3 more minutes.
Stir in sugar, mustard, and ketchup.
Add tomatoes and simmer 1 minute.
Serve meatloaf sandwich style on toasted french bread with relish and lettuce as toppings.

Makes 1 c. relish. Total time 15 minutes.

Verdict:
When I make this relish I cook the bacon until it is almost burnt. The bacon softens up when you add the tomatoes. I also use more bacon than what it calls for. I like bacon so I feel like more is always better. I think this relish is so good. I like it a lot. When I make it with leftover meatloaf it makes it seem like it is a new meal.