Have some leftover ravioli? Instead of heating them up and eating them as are, cook them into an omelet/frittata. You will impress your friends (or yourself) by making this easy peasy and eggalicious recipe that can be eaten for breakfast, lunch or dinner.
¼ of a medium sized onion, diced
1 tablespoon extra-virgin olive oil
4 eggs, beaten, with a sprinkle of sea salt and pepper added
Leftover ravioli (or other pasta, preferably whole wheat; quantity at your discretion)
A couple of cherry tomatoes, cut in half
A couple of basil leaves, roughly torn (you can use your favorite herb and/or spice seasoning)
Recipe and photo created by Weichen Yan for the Egg Nutrition Center
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