Friday, February 22, 2013

Pasta Frittata

Frittatas are just about the easiest, quickest, tastiest, and most versatile one-pan weeknight meals ever. They serve as an excellent vehicle for ridding the fridge of leftovers, and, are great leftovers themselves - an eggy wedge warmed up in the oven the morning after makes for a very tidy breakfast. I've gotten into the habit of making them when I have some extra cooked pasta lying around as I enjoy the extra heft the noodles provide, as well as the satisfying chewiness. Served with a big green salad and a glass of sparkling saison, it's a damn fine repast.

The beauty of the frittata is that it will gladly accommodate anything you bring to it, so if you don't have cooked pasta on hand, but rather a mess of veggies growing a wee bit long in the tooth? A surplus of luncheon meat? A bunch of ragged cheese bits? As long as you have eggs on hand, you have the beginnings of a delicious disc of dinner. Done.

Pasta Frittata
Makes 5-6 servings

*7 eggs
*2 tablespoons grated Parmesan (+ more for sprinkling on top)
*1 tablespoon chopped parsley
*5 sundried tomatoes, chopped
*Small dollop of bacon fat (or butter, or a bit of EVOO)
*2 garlic cloves, minced
*Pinch red pepper flakes
*1 heaping cup cooked pasta

Flick on your broiler. Whisk the eggs with pinches of salt and pepper, the cheese, parsley, and tomatoes. Melt the bacon fat over medium in a nonstick oven-safe skillet (I'm using a 9 inch) and saute the garlic until golden, then add the red pepper flakes and the pasta. Pour the egg mixture into the pan and guide it around all the nooks and crannies by tilting the pan if necessary, and cook over medium heat until the perimeter is completely set and the middle is getting close, about 8 minutes. If you want, finely grate some more cheese over top at this point (optional) and then stick it in the oven. Broil the frittata for about 3-4 minutes until it's golden and bubbly, watching to make sure it doesn't burn, then remove, slice and serve.

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