Tuesday, September 11, 2012
Another recipe for our class this week. What a tasty way to use up leftover pasta. The texture of this frittata is really unique because of the pasta. There are a world of wonderful variations to this frittata too. You can use pasta in marinara sauce or pesto. You can toss in some chopped cooked bacon. You can switch up the cheese. You can throw in a ¼ cup of minced herbs, like basil (though probably not a good idea with pesto) or parsley.
8 large Eggs
¾ cup Shredded Mozzarella Cheese
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
4 cups Cooked Pasta, with or without sauce (see Note)
2 Tablespoons Olive Oil
Preheat oven to 350°F. In a large bowl, beat together the eggs, cheese, salt, and pepper. Stir in the cooked pasta. In a 10" skillet (either well-seasoned cast iron or non-stick and oven-safe), heat the oil over medium heat. Add the egg mixture and press it flat. Bake for 25-30 minutes until eggs are set and the edges are golden-brown. Serve hot or at room temperature.
Refrigerate any leftovers. Unlike French omelets, frittatas hold up well to reheating.
Note: 4 cups of cooked pasta is about ½ pound of dry pasta.