You may think this sounds crazy, but hear me out.
Comfort food. Simple, familiar, satisfying. I think a basic frittata can be comfort food. But what is perhaps the ultimate comfort food? Macaroni and cheese. So why not make a macaroni and cheese frittata?
I like to use a mix of cheeses. This time it was cheddar, Gruyere, and Parmesan. The previous time I made this I used some goat cheese rather than the Parmesan. So use what you have and what sounds good.
Macaroni and cheese is often made with a crumb crust, so this time I topped the frittata with some buttered bread crumbs. Or you can just top with some extra cheese, which I have also done.
Mac and cheese frittata
3/4 cup cooked macaroni (about 1/3 cup or a bit more uncooked)
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Gruyere
1/4 cup grated Parmesan
1/2 tablespoon melted butter
2 tablespooons bread crumbs
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the macaroni and the cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. Mix the bread crumbs with the melted butter. When the 5 minutes cooking on the stove are up, sprinkle on the buttered bread crumbs and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.