Macaroni Frittata Food

BACON AND MACARONI FRITTATA

Steps:

• Cook the macaroni according to the package directions.
• Meanwhile, dice the bacon, finely dice the red bell pepper and grate the zucchini, keeping each separate from the others.
• In a non-stick skillet, start to cook the bacon (with a little oil if you are using very lean bacon). Crush the garlic clove and add to the bacon. Cook for 3 minutes.
• Add the red bell pepper and cook for a further 2-3 minutes.
• Add the grated zucchini and cook for a further 2 minutes. At this point, if the vegetables have let out a lot of juice, you may wish to turn up the heat to evaporate the juices, otherwise the frittata ends up rather soggy.
• Sprinkle salt and Cavenders seasoning/ pepper to taste over the mixture in the pan.
• Add the cooked macaroni.
• Beat 6 eggs and pour them into the pan. Cook over a low-medium heat until the bottom half is done, shaking the pan occasionally to discourage sticking.
• Place a plate over the frittata and carefully (but quickly!) flip the frittata with the pan so it lands, done side up, on the plate. Slide it carefully back into the pan and cook the underside until done. This should take between 5 and 10 minutes for each side.
• Serve hot with your choice of side dishes!

MACARONI FRITTATA

Steps:

• Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned). Cut into wedges, top with tomatoes and basil. Serve immediately.

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.

SPAGHETTI FRITTATA FROM LEFTOVERS

Steps:

• NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
• Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
• Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
• If you hadn't done so previously, mix pasta with their sauce.
• In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
• If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
• Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
• Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
• If frittata is too light in color put under the grill for a few seconds.
• Cut into wedges and serve hot, warm or at room temperature.

SHEET PAN MEDITERRANEAN FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
• Roast in the preheated oven until browned around the edges, about 7 minutes.
• Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
• Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
• Return to the oven and bake until eggs are set, 17 to 20 minutes.
• Sprinkle with dill and serve.

PASTA FRITTATA

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.

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.