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
TOMATO-BASIL FRITTATA
Bloggers Adam and Joanne Gallagher from Inspired Taste combine orzo pasta, fresh basil and sweet tomatoes in a simple frittata.
Provided by Inspired Taste
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
- Cook and drain pasta as directed on package.
- In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
- Bake uncovered 30 to 40 minutes or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND ORZO FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
- Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.
GARLIC PARMESAN ORZO
This buttery pasta dish calls for orzo, which cooks quickly and is a nice change from ordinary pasta shapes. Orzo recipes make a superb side dish anytime, and in this dish, the garlic and Parmesan cheese really stand out. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.
Nutrition Facts : Calories 321 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 513mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
CORN, ZUCCHINI, AND PASTA FRITTATA
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
- In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.
Nutrition Facts : Calories 249 g, Fat 13 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g
ORZO AND PASTA FRITTATA
Make and share this Orzo and Pasta Frittata recipe from Food.com.
Provided by chef 998002
Categories Breakfast
Time 35m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
- Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.
Nutrition Facts : Calories 281, Fat 13.3, SaturatedFat 5.8, Cholesterol 259.5, Sodium 609.1, Carbohydrate 18.3, Fiber 1.3, Sugar 1.1, Protein 21
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