PASTA FRITTATA
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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.
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.
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 is an excellent way to use up those leftover spaghetti noodles (you know you all make too many noodles on spaghetti night, don't deny it :) I also had some leftover bacon in the fridge when I created this dish, so I added that too. This meal can be for breakfast, brunch, lunch or dinner!! Have some fun with it by adding whatever else you want...maybe some chopped spinach, grated carrots, chopped broccoli, top with some salsa before serving....the possibilities are endless!!
Provided by DoubleAs Mom
Categories Breakfast
Time 35m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In heavy skillet over medium heat, heat olive oil.
- Add green bell pepper, onion and garlic; cook over medium heat until tender.
- Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
- Add pasta to egg mixture and stir gently.
- Add egg mixture to skillet; arrange pasta in an even layer.
- Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
- If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
- Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
- Cut into wedges; serve immediately.
- Serves 6.
Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 7, Cholesterol 210.4, Sodium 475.1, Carbohydrate 11.4, Fiber 1.2, Sugar 1.9, Protein 15
PEA & PASTA FRITTATA
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well - pack into lunchboxes for the next day
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
- Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
Nutrition Facts : Calories 597 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
EASY OVEN FRITTATA
Sure to become a firm family favourite, this dish is packed with peas, sweetcorn and peppers - it'll help you get your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Snack
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
- Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
- Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
Nutrition Facts : Calories 277 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.72 milligram of sodium
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.
PASTA AND CHEESE FRITTATA
This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 322 g, Fat 12 g, Fiber 2 g, Protein 16 g
PASTA FRITTATA
This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.
Provided by weekend cooker
Categories Cheese
Time 35m
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 13
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.
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 :
SPAGHETTI FRITTATA
A spaghetti frittata is a great picnic meal, as well as a way to make the most of leftover pasta!
Provided by GialloZafferano
Categories Single Courses
Time 30m
Number Of Ingredients 10
Steps:
- To make spaghetti frittata , first place a pan full of salted, it will be used to cook the pasta. Meanwhile, make the filling: dice the smoked bacon 1 and scamorza cheese 2 . As soon as the water boils, pour in the spaghetti and cook them until very firm to the bite 3 .
- Pour the eggs into a large bowl, add the thyme leaves 4 and milk 5 , then salt and pepper 6 .
- Season with grated cheese 7 and mix well to obtain a homogeneous mixture 8 . Incorporate the filling 9 and stir again.
- As soon as the pasta is cooked, drain it in a bowl and season it with a drizzle of olive oil 10 . Add the pasta to the filling 11 and stir again to blend. Take a flared round pan (we used one measuring 12 inches (30 cm) at the top and 10 inches (26 cm) at the bottom). Brown a clove of garlic in oil 12 .
- Remove the garlic clove and pour in the spaghetti 13 . Distribute them evenly with a spatula 14 , then cook over a high heat for 1 minute so that the base hardens, then lower the heat, cover with the lid and cook for 15 minutes 15 .
- It's time to turn the frittata: shake the pan to make sure it is detached from the bottom, place a plate of the diameter of your pan 16 on top of the frittata, turn the pan upside down 17 and cook uncovered for another 5 minutes. The frittata is ready 18 , enjoy it sliced warm or cold!
Nutrition Facts : Calories 421 kcal, Carbohydrate 49.6 g, Sugar 2.9 g, Fat 15.7 g, SaturatedFat 6.82 g, Fiber 1.7 g, Cholesterol 186 g, Sodium 533 g
More about "pasta frittata food"
GENNARO'S PASTA FRITTATA | PASTA RECIPE | JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 20 minsCategory Cheap & CheerfulCalories 307 per serving
- Preheat the oven to 200°C/400°F/gas 6. Beat the eggs in a large bowl, then finely grate in the Parmesan.
- Whisk well, then stir in your pasta.To cook the frittata, heat 3 tablespoons of oil in a 26cm non-stick ovenproof frying pan over a medium heat.
- Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, then place in the oven for another 5 minutes, or until firm.
LEFTOVER PASTA FRITTATA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 25 minsCategory EntreesCalories 301 per serving
- Crack the eggs into a bowl and whisk very well, until streaks no longer appear. Mix in the cheese, oil, salt, and a grind of pepper.
- If you have sauced spaghetti, whether puttanesca or pesto or something else, dump it in a large nonstick skillet* over medium-high heat along with a couple tablespoons water and heat until it’s warm but before it starts to sizzle. Drain off any water that hasn’t evaporated and turn the spaghetti into the egg mixture. Wipe out the skillet, return it to medium-low heat, and add enough oil or butter to slick the bottom and sides of the skillet. Add the egg mixture, distributing the spaghetti evenly if it clumps. If you have plain unsauced spaghetti, heat a couple tablespoons oil or butter in a large nonstick skillet over medium or medium-high heat. Add the spaghetti. (The easiest way to cook the unsauced spaghetti begins when you stash the leftovers in the fridge. Best to place the tangle of spaghetti on a dinner plate. The nest of pasta strands will be too firm to budge when cold, so just slide the entire frisbee-like chunk of spaghetti into the skillet.) Let it get crisp and browned on
- Turn the heat to low and occasionally rotate the skillet a quarter turn if the egg seems to be cooking unevenly around the edges. When the perimeter of the frittata looks set and the center is still somewhat liquid, which should be after about 8 minutes, run a table knife around the skillet to loosen the sides of the frittata and carefully slip a thin metal spatula under it to loosen the underside. Invert a plate over the skillet and place one hand over the plate and the other hand on the skillet handle. Here comes the exciting part—you’re going to flip the frittata onto the plate. (We admit that it can end in disaster, but you have to stay confident and strong.) You don’t want the frittata to slide onto the plate or fold over, so the motion should be up and over, not just over, and it has to happen kind of quickly. Alley-oop, and it’s on the plate and the skillet is clean. Set the plate down and quickly slick the skillet with a little more oil or butter. Then, with the help of the spa
- When the frittata seems to be cooked through, make a crack in the middle with the tip of the spatula and sneak a peek to see that the egg is all set. When it’s ready, slide or flip the frittata onto a plate. The good news is that there are a couple sides to every frittata—so if you like the looks of the top side, slide the frittata out the way you slid it in. If you like the looks of the other side better, flip it out onto a clean plate and show that one. Let cool a little or a lot, slice in wedges or squares or long skinny strips, and serve. (A frittata tastes good hot, better after it has cooled a half hour or so, and possibly best after it has had a chance to regroup on the countertop for an afternoon.) Originally published March 16, 2015.
LEFTOVER PASTA FRITTATA - JUST A TASTE
From justataste.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 337 per serving
- Heat a large nonstick sauté pan over medium-low heat. Add the olive oil. Once the oil is hot, add the onions and sauté them until translucent then add vegetables and cook them, stirring occasionally, until they're softened slightly. Add the spinach and pasta and cook an additional 1 to 2 minutes.
- Pour the eggs into the pan and increase the heat to medium-high. Cook the mixture, lifting up the egg so that the uncooked egg flows underneath until the eggs are almost fully set. Reduce the heat to low, cover the pan and continue cooking until the eggs are fully set. Uncover the pan and turn off the heat. Sprinkle the cheese atop the frittata then cover the pan again for 1 minute (off the heat) until the cheese is melted.
- Use a rubber spatula to loosen the frittata from the pan then slide it onto a serving dish. Slice into wedges and serve.
PASTA FRITTATA - BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 407 per serving
- Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.
- Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.
- In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.
- Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.
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5/5 (5)Category PastaServings 6
HOW TO MAKE FRITTATA - ALLRECIPES
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EASY PASTA FRITTATA | KITCHN
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PASTA AND VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 30 minsServings 4Calories 414 per serving
- Preheat oven to 425ºF. Warm oil in a 10-inch nonstick skillet over medium-high heat. Add onion and zucchini; cook for 2 minutes, stirring. Add garlic, tomato and spinach and cook 2 minutes longer, stirring, until spinach wilts. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
- Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs. Pour into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring just until eggs begin to set on bottom. Sprinkle cheeses on top and place skillet in oven. Bake until eggs have set in center, 10 to 12 minutes. Preheat broiler to high and set a rack 4 inches from heat. Broil frittata until golden brown on top, 1 to 2 minutes, watching carefully to prevent it from burning. Sprinkle frittata with basil. Cut into 4 wedges and serve.
PASTA FRITTATA WITH MUSHROOMS - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 4
- Preheat the oven to 350°. In a medium skillet, melt the butter in 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
- Transfer the mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the eggs and stir to combine.
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet until shimmering. Swirl the pan to coat the sides with oil and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan evenly over the top.
- Transfer the skillet to the oven and bake the frittata for about 30 minutes, or until it is firm in the center and cooked through. Run a knife around the edge to loosen the frittata. Using 2 oven mitts, invert a large round platter over the frittata. Flip the skillet and platter to unmold the frittata and serve it cut into wedges, hot or at room temperature.
SPAGHETTI FRITTATA RECIPE | EATINGWELL
From eatingwell.com
3.9/5 (9)Total Time 35 minsCategory Healthy Frittata RecipesCalories 257 per serving
- Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
- Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
- Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
- Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.
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5/5 (2)Total Time 30 minsCategory Breakfast, Main CourseCalories 371 per serving
- In a large bowl, whisk together 8 eggs, 1/2 cup Parmesan cheese, 1/4 cup chopped peppers, 2 tablespoons parsley, and 1/2 teaspoon each salt and pepper.
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- Break up the sausage and saute for about 4 minutes, until the meat is cooked through and the onion is translucent.
HOW TO MAKE THE BEST PASTA FRITTATA - ITALIAN FOOD FAST
From italianfoodfast.com
5/5 (5)Servings 4Cuisine Italian, MediterraneanCategory Main Course, Pasta
- In a large bowl, place the eggs, chopped ham, chopped cheese, grated parmesan, and the spinach, season slightly and mix well.
- Pour the egg mix in on top of the pasta, spreading evenly the ingredients, cook for a few minutes.
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VEGAN PASTA FRITTATA - MY QUIET KITCHEN
From myquietkitchen.com
4.8/5 (15)Total Time 50 minsCategory Breakfast, EntreeCalories 362 per serving
- In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.
- Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.
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