Pasta frittata is a Seriously Simple standby
The first time I ever tasted pasta in a frittata was in a breakfast spot that featured all sorts of unusual egg combinations. I thought it was a great way to use up extra pasta with more than leftover results. If you don’t have any cooked spaghetti, it just takes a few minutes to cook it up. I use about 1/3 pound spaghetti broken in half to equal 2 1/2 cups cooked pasta.
A frittata is nothing more than an egg pizza. This vegetable pasta frittata is easy to prepare, intensely flavored and made with the freshest ingredients. You can actually make this a few hours ahead and serve it warm or at room temperature. This truly is my standby for last-minute meals.
The classic Italian frittata is a flat, open-faced, round omelet that is cooked over low heat until firm on the bottom, then finished in the oven. This version, which has zucchini and pasta, can be decorated with sun-dried tomatoes and a dollop of fresh ricotta cheese. You can be as inventive as you wish. Think seasonal, and consider yellow squash, asparagus, mushrooms and tiny golden tomatoes to change up this recipe.
Frittatas can be served for brunch, lunch or supper. I have even cut them into small pieces and offered them warm as bite-size appetizers. Serve this dish with a favorite coffee cake or assorted muffins. A platter of grilled chicken apple sausages or crispy bacon rounds out the menu for meat lovers. Offer flutes of sparkling wine with a hint of peach nectar to celebrate the day.
TASTY TIPS
• Cook this in a 9-inch square baking dish, cut into small squares, and serve as an hors d’oeuvre topped with a dollop of sun-dried tomato or basil pesto.
• For a lighter version, omit the pasta, and add 2 more eggs.
• Get creative, and use other vegetables such as asparagus, spinach, kale or mushrooms, along with bacon pieces, ham pieces or sliced sausages.
• Add a fruit platter — pick up a colorful variety of sliced fruit. Strawberries, oranges, raspberries and blueberries are a good combination. Toss into a glass bowl and add a touch of sugar and orange liquor to the fruit, stirring carefully to keep the fruit intact. Sprinkle with a tablespoon or two of chopped mint leaves, and gently remix. Garnish with fresh mint sprigs for added color.
PASTA FRITTATA Serves 6 Ingredients:
8 eggs
3/4 cup grated sharp cheddar, comté or jack cheese
Salt
Freshly ground black pepper 2 tablespoons olive oil
3 medium zucchini, thinly sliced
3 garlic cloves, minced 2 1/2 cups cooked thin spaghetti 1/4 cup thinly sliced sun-dried tomatoes, packed in oil, well-drained
1/2 cup ricotta cheese
Directions
1. Preheat the oven to 350 degrees. In a medium bowl, combine the eggs,
cheese and salt and pepper, and whisk until the eggs are frothy. Reserve.
2. In a skillet large enough to hold the zucchini in one layer, heat the oil on medium-high heat. Saute the zucchini until golden on both sides, about 5-6 minutes, turning with tongs. Add the garlic, pasta and tomatoes, and cook for another 2 minutes, or until the garlic is fragrant and the pasta is well mixed.
3. Add the egg mixture, and move around to evenly distribute the vegetables with the pasta. Cook over medium-low heat, stirring occasionally, until the bottom is lightly set and cooked, about 7 minutes.
4. Arrange the ricotta in spoonfuls evenly around the top. Transfer the skillet to the oven, and bake until the frittata is puffed and brown, about 10 to 15 minutes. Remove from the oven, and let cool slightly. Serve hot, sliced into wedges or at room temperature.
Advance preparation: This may be prepared 2 hours ahead through Step 4 and kept at room temperature. The frittata may be prepared completely up to one day ahead and served warm, at room temperature or chilled. Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including Seriously Simple Parties, and is a James Beard Award-winning radio-show host. Contact her at www.seriouslysimple.com.