SHORT PASTA
Level 2
Pasta Frittata
Serves 4
- a Marlene Samuels creation -
When’s the last time you ate a full pot of pasta in one sitting, down to the last penne? Next time you find yourself with leftover pasta, use it to make this comforting egg frittata for brunch or lunch.
2 green peppers, thinly sliced (optional)
1 onion, halved vertically and thinly sliced
1 cloves garlic, minced
2 Tbsp. olive oil
1/2 tsp. freshly ground pepper
4 cups once cooked short pasta
8 eggs, well beaten
1 cup freshly grated Parmesan cheese
- Preheat oven to 350 degrees.
- In a large (10 inch) skillet, sauté peppers, onions and garlic in olive oil until soft, about 10 minutes. Stir occasionally. Season with pepper.
- Add pasta to skillet, mixing well with vegetable mix.
- Lightly butter an oven-proof casserole.
- Beat 1/2 cup of the cheese into the eggs, and pour into pan.
- Add contents of skillet to casserole, mixing ingredients well.
Using a spatula, smooth the top flat and sprinkle remaining 1/2 cup of cheese on top. Bake in oven, uncovered for 25 to 30 minutes or until set.
Serving suggestions: Topping frittata slices with a dollop of sour cream or pesto gives this dish real elegance. Serve with a mixed green salad and crusty baguettes for a perfect light lunch.
