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.
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.
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.
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.
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.
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.
More about “pasta frittata recipes”
Time 35m Yield 4 Number Of Ingredients 8 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.
