Pasta Frittata
Pasta
Ingredients
¼ pound spaghetti, linguine, fettuccine or other long pasta (or about ½ pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
6 eggs
1 cup fresh grated Parmesan cheese
1 cup ricotta cheese
Optional Add-Ins:
¼ cup minced pancetta, bacon, or prosciutto
¼ cup sundried tomatoes, diced
½ onion, sliced & caramelized
½ tsp red pepper flakes
Directions
If using leftover cooked pasta, chop it up.
If using dried pasta, cook it 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 the oven to 350 degrees. Put the remaining butter or oil into a large nonstick ovenproof skillet, and turn the heat to medium-high.
OPTIONAL: If you are adding meat, add & cook until crisp, 3 to 5 minutes. If using onions, add & cook until translucent or caramelized (your preference)
In large bowl, combine the pasta with the remaining ingredients, along with salt and pepper; use less salt if you added meat.
Pour the mixture into the skillet, and turn the heat to medium-low. Use a spoon if necessary to even out top of the frittata.
Cook undisturbed until the mixture firms up on the bottom.
Transfer the pan to the oven. Bake just until the top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition
per serving (6 servings) 286 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 322 milligrams sodium;