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
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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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