CHICKEN AND PASTA FRITTATA
A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
- Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
- Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
- Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
- Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
- Cut into wedges and serve with crusty rolls and a salad.
CHICKEN AND ORZO FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
- Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.
EGG PASTA FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
- Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
MEDITERRANEAN CHICKEN & PASTA FRITTATA
This frittata is packed with vegetables and herbs. Ideal as a light lunch, this protein-rich dish will keep your energy high through the afternoon.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F (175°C).
- Cook pasta according to package directions in plenty of unsalted water until al dente.
- Coat the bottom of a 12-inch (30 cm) deep-dish pie plate with ½ teaspoon (2.5 mL) of olive oil. Arrange the cooked pasta over bottom and scatter with pieces of the goat cheese.
- Blend eggs with the yogurt, chili pepper flakes and oregano until well mixed. Pour the egg mixture over the pasta. Bake frittata in a hot oven on centre rack for 30 minutes or until the frittata is set and lightly browned and a knife inserted into centre comes out clean. Remove from oven.
- While the frittata is baking, prepare the vegetable and chicken topping. Heat remaining olive oil in a non-stick skillet over medium heat. Sauté the diced red onion, minced garlic, sliced mushrooms, red pepper strips and cooked chunks of chicken until vegetables are just softened. Stir in balsamic vinegar, fresh lemon juice and freshly ground pepper. Toss basil with the vegetable mixture. Remove from heat and set aside.
- Mix together tomato, green olives, cumin and plain yogurt in a small serving bowl.
- Spread the cooked vegetables and chicken over the top of the frittata. Sprinkle with the grated Romano cheese. Cut into six wedges. Serve with the yogurt sauce on the side.
Nutrition Facts :
CHICKEN FRITTATA
Make and share this Chicken Frittata recipe from Food.com.
Provided by Rudy Jahchan
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop pasta into 1 inch lengths.
- Mix pasta, spinach, sauce, eggs, and cheese.
- Preheat broiler.
- Brown chicken for 7 minutes in skillet.
- Add mix and cook for 5 minutes.
- Wrap foil on skillet handler and broil for 3 minutes.
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta 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 oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA FRITTATA
This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
CHICKEN FRITTATA
A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.
Provided by PEARLNZ
Categories Breakfast and Brunch Potatoes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
- Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
- In a small bowl, mix the flour, milk, and eggs.
- In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
- Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 32.5 g, Cholesterol 191 mg, Fat 17.4 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 482.5 mg, Sugar 5.5 g
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