Vermicelli Frittata Recipes
VERMICELLI FRITTATA
A happy blending of herbs and cheeses together with the egg-vermicelli combination ensures this frittata is satisfying and also colourful with strips of roasted red peppers throughout. Save a bit of fresh basil for a garnish.
Time 22m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Whisk eggs, water, basil, parsley and pepper in medium bowl. Stir in vermicelli and ⅓ cup (75 mL) cheese; set aside.
- Spray 10-inch (25 cm) ovenproof non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in peppers.
- Pour egg mixture into skillet. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle remaining cheese over top.
- Place skillet under preheated broiler for 1 to 2 minutes to melt cheese, or cover skillet with lid and cook another minute on stovetop.
- Loosen frittata around edge of skillet, then slide frittata onto plate. Cut into wedges and serve warm or cold.
Nutrition Facts :
VERMICELLI FRITTATA WITH CLAMS
Enjoy this garlic flavored pasta and vegetable frittata with clams - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
- Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
- Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 160 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
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- To a large bowl, add cooled vermicelli, anchovy-garlic oil, eggs, most of the fresh basil (reserve some for garnish), Parmesan, salt, and pepper and mix together.
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