Think seasonal with this frittata
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 pound broken in half to equal 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 and 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.