Frittata Basic Pasta And Cheese Food

CHEESY PASTA FRITTATA

Steps:

• Cook vermicelli as directed on package. Drain; rinse with hot water.
• Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
• In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
• Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.

PASTA AND CHEESE FRITTATA

Steps:

• In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.
• Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature.

PASTA FRITTATA

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.

EGG PASTA FRITTATA

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.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

EASY CHEESY FRITTATA

Steps:

• Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
• Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
• Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
• Break the feta into the bowl by crumbling it with your hands.
• Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
• Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

ITALIAN FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
• Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
• Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
• Bake until eggs are set and cheese is melted, about 20 minutes.

FRITTATA (BASIC PASTA AND CHEESE)

Steps:

• 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).

CHEESY SPAGHETTI FRITTATA

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Stir in spaghetti, spinach, ham and 1/2 cup cheese.
• Spread into 9-inch pie plate sprayed with cooking spray. Sprinkle with remaining cheese.
• Bake 30 min. or until center is set.

CAULIFLOWER, PASTA AND CHEESE GRATIN

Steps:

• Preheat oven to 400°F.
• Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
• Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.