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Pasta Frittata

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Ingredients

Adjust Servings:
8 ounces spaghetti
1/2 cup sun-dried tomato packed in oil, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup parmesan cheese, grated
3/4 cup fontina cheese, grated
1 tablespoon butter
1 tablespoon extra virgin olive oil

Nutritional information

529.8
Calories
231 g
Calories From Fat
25.7 g
Total Fat
11.4 g
Saturated Fat
259.1 mg
Cholesterol
1450.8 mg
Sodium
47.4 g
Carbs
2.7 g
Dietary Fiber
1.9 g
Sugars
26.9 g
Protein
169g
Serving Size

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Pasta Frittata

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    Cuisine:

    This was very good. I cut the recipe in half, and used fetucinni noodles instead of spaghetti. Kosher salt was what I have on hand, rather than table salt, so I think a little more would have been good. I loved how the sweetness of the tomatoes gave an interesting bite to the cheesy pasta. I had this for dinner, a salad on the side would be a complete meal. I'm thinking to try this with other vegetables in place of (or along with) the tomatoes, aparagus is the first that comes to mind. I'll enjoy the leftovers tomorrow for lunch. Thanks for posting!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pasta Frittata, This is a rich, delicious dish It’s very simple, but you need to cook the spaghetti ahead of time so it can cool The frittata can be served at room temperature , This was very good I cut the recipe in half, and used fetucinni noodles instead of spaghetti Kosher salt was what I have on hand, rather than table salt, so I think a little more would have been good I loved how the sweetness of the tomatoes gave an interesting bite to the cheesy pasta I had this for dinner, a salad on the side would be a complete meal I’m thinking to try this with other vegetables in place of (or along with) the tomatoes, aparagus is the first that comes to mind I’ll enjoy the leftovers tomorrow for lunch Thanks for posting!, This was very good I cut the recipe in half, and used fetucinni noodles instead of spaghetti Kosher salt was what I have on hand, rather than table salt, so I think a little more would have been good I loved how the sweetness of the tomatoes gave an interesting bite to the cheesy pasta I had this for dinner, a salad on the side would be a complete meal I’m thinking to try this with other vegetables in place of (or along with) the tomatoes, aparagus is the first that comes to mind I’ll enjoy the leftovers tomorrow for lunch Thanks for posting!


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    Steps

    1
    Done

    Ahead of Time: Cook Spaghetti in a Large Pot of Boiling Salted Water Until Tender, but not Too Soft, About 8 Minutes; Drain. Toss With Sun-Dried Tomatoes and Set Aside to Cool.

    2
    Done

    When the Pasta Is Cool: in a Large Bowl, Whisk the Eggs, Salt, Pepper, Parmesan and Fontina Cheese to Blend.

    3
    Done

    Add the Pasta and Toss to Coat.

    4
    Done

    Melt Butter and Oil in a 9 1/2 Inch Nonstick Skillet Over Medium Heat.

    5
    Done

    Transfer Pasta Mixture to the Skillet, Pressing to Form an Even Layer. Cook Until the Bottom Is Golden Brown, About 3 Minutes.

    6
    Done

    Place Skillet Under Broiler and Broil Until Top Is Golden Brown, About 5 Minutes.

    7
    Done

    Cool to Room Temperature, Then Invert the Frittata Onto a Platter and Cut Into Wedges.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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