Frittata Basic Pasta And Cheese Food

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.

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 a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
• In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
• In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
• Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
• Cover with foil and bake at 375 degrees for 15-20 minutes.
• Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

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).

LEFTOVER PASTA FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
• Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
• Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

PASTA FRITTATA

Steps:

• In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
• In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
• Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

SIMPLE SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180°C.
• Grease a 4-cup quiche or baking dish.
• Whisk together eggs and milk in a bowl. Stir through parsley, mushrooms and half the cheese.
• Spread spaghetti in prepared dish. Pour in egg mixture and sprinkle with remaining cheese.
• Bake on centre shelf 25-30 mins until eggs are set and cheese is golden.

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.

SPAGHETTI FRITTATA

Steps:

• Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
• Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
• Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

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!

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.