ChefsLine Cooking Blog
Cooking Q&A's, Videos, Tips, and Customized Recipes
Kitchen Guy’s Pasta Frittata Recipe
Ingredients
8 ounces pasta — leftover
2 cups tomato-based pasta sauce — divided
5 large eggs — beaten
1/2 cup Italian parsley — chopped, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
5 tablespoons olive oil
1 cup grated parmesan cheeseIngredients
Preheat broiler. Toss pasta and 1 cup pasta sauce in a medium bowl to blend. Comine eggs, 1/4 cup parsley, salt, pepper and cayenne in a small bowl, and whisk to blend.
Heat oil in large broiler-proof nonstick skillet over medium high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over, but do not stir. Reduce heat to medium low. Cook until eggs start to firm up 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 sauce over low heat. Using a flexible spatula, loosen edges and bottom of frittata. Slide out onto plate, sprinkle remaining parsley and cut into wedges.
Serve wedges with sauce.
Why Wait? Call ChefsLine's Cooking Hotline to Connect with a Chef Now at 1-800-977-1224
Post a Question on ChefsLine
Visit Discussion Board
- Chef Jim Gray writes: Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you've made the about topic: How to reheat cream sauce
- Chef Jim Gray writes: A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It about topic: Cooking pasta with pesto
- Chef Jim Gray writes: Hi Gladys, You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and about topic: Preparing top round roast beef
