SPAGHETTI FRITTATA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 10
Steps:
- In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
- Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
- Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2.5 grams, Cholesterol 185 milligrams, Sodium 540 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 15 grams
EGG PASTA FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
- Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
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 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.
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
SPAGHETTI FRITTATA
Provided by Armandino Batali
Categories Cheese Egg Pasta Tomato Vegetarian Quick & Easy Lunch Parmesan Pan-Fry Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
- Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
- Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.
BAKED SPAGHETTI FRITTATA
This is a nice quick easy frittata recipe that I make. Found it in a family circle magazine years ago.
Provided by oriana
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees celcius.
- grease a 23cm flan dish.
- melt butter in frying pan.
- add mushrooms cook over low heat 2-3 minute.
- add capsicum, cook 1 minute.
- stir in ham and peas.
- remove pan from heat and allow to cool slightly.
- in a small bowl whisk eggs, cream, salt and pepper.
- add spaghetti, parsley and mushroom mixture to bowl and stir.
- pour into prepared dish and sprinkle with parmesan cheese.
- bake 25-30 minute.
Nutrition Facts : Calories 326.9, Fat 20.1, SaturatedFat 10.4, Cholesterol 270.2, Sodium 479.3, Carbohydrate 19.3, Fiber 1.7, Sugar 2.5, Protein 17.2
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3.5/5 (9)Total Time 35 minsCategory Healthy Frittata RecipesCalories 257 per serving
- Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
- Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
- Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
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- Preheat oven to 350 degrees F. In a large oven-proof skillet, fry bacon over medium heat until crispy, about 6 minutes.
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