PASTA FRITTATA
This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
LEFTOVER PASTA FRITTATA
This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
- Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
- Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. 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. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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.
- Heat oven to 350 degrees. 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.)
- In 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. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
PESTO PASTA FRITTATA
Steps:
- Set a rack in the upper third of the oven and preheat it to 400°F.
- In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
- In a separate bowl, toss the pasta with the pesto or herb sauce.
- Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
- Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
- Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.
BASIC EGG PASTA
Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.
Provided by Blerghhh
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
- Knead dough with hands until smooth and leathery, about 10 minutes.
- Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
- Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 0.5 g, Cholesterol 195.4 mg, Fat 5.9 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 77.8 mg, Sugar 0.2 g
FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)
Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.
Provided by Noo8820
Categories One Dish Meal
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pasta, eggs and cheese, stirring well. Season.
- Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
- Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
- Cut into wedges and serve.
Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35
PASTA FRITTATA
This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.
Provided by weekend cooker
Categories Cheese
Time 35m
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
- In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
- In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
- Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
- Cover with foil and bake at 375 degrees for 15-20 minutes.
- Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.
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