Prep 15 mins
Cook 15 mins
This is a take on a recipe from Giada at Food Network. It is great for beakfast through brunch. The wedges are easy to take and serve and may be eaten out of hand. This basic recipe is nice. You can vary the pasta, cheese, additions and seasonings to suit your taste.
- 6 eggs
- 3 tablespoons cream
- 1 cup grated cheese, of choice (eg. Parmesean or Swiss and or Cheddar)
- 4 cups cooked leftover pasta, of choice (eg. Penne or Spagetti)
- 1 -2 tablespoon coarsely chopped fresh herbs of choice (eg. Thyme or Parsley or Basil)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- In a large bowl, whisk the eggs and cream together. Gently fold in the cheese, pasta and rest of ingredients. One at a time, in that order.
- In a nonstick pan, heat the oil over medium heat.
- Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges start to brown.
- Flip the frittata by sliding it onto a large plate or tray then carefully inverting it back into the pan. Continue to cook for 5 to 6 minutes more.
- Remove from pan then cut into wedges and serve. This is delicious served warm or at room temperature.
- (You may also add about 1/2 cup of leftovers such as cubed meat or diced sauted vegetables mixing and matching to suit your taste. Some of my favorites are ham and Swiss, or chicken and cheddar with a tablespoon or so of canned green chilies. Be creative, find your own then share the results).
Tasty and easy frittata! I used whole-wheat pasta and cheddar-jack cheese. Served with salsa and enjoyed a great breakfast - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
this was really good and i loved it.