Shit! What’s For Dinner?

Pasta Frittata, Chopped Salad, and Chicken Cutlets for Easy, Satisfying Meals

Unfussy basics for the start of 2021

Photo: Suzy Allman for the New York Times

Happy New Year. We would hope it’s a given that 2021 will be a marked improvement from last year. Now let’s get cooking. We’ll start with a terrific what-to-do-with-pasta-leftovers that’s actually worth planning for — pasta frittata. It’s portable, it’s endlessly versatile, and it’s practically foolproof. Substitute almost any cheese for the parmesan (or leave it out altogether) and toss in any cooked vegetable or meat: Make it your own. As for the chopped salad, this is perfect as a hearty side or a light meal — plus 8 possible additions. And last, a chicken cutlet recipe to go back to again and again.

Pasta Frittata

Makes: 4 to 6 servings
Time: 40 minutes

Ingredients

• ¼ pound spaghetti, linguine, fettuccine or other long pasta (or about ½ pound cooked pasta)
• Salt and pepper to taste
• 4 tablespoons butter or extra virgin olive oil
• ¼ cup minced pancetta, bacon, or prosciutto (optional)
• 6 eggs
• 1 cup fresh grated parmesan cheese

Instructions

1. If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
2. Heat oven to 350°F. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
3. In a large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven.