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Categories: Appetizers, Main courses, Vegetarian

Pasta frittata with cherry tomatoes and fresh herbs

Pasta frittata with cherry tomatoes and fresh herbs
Carolyn Cole / Los Angeles Times

Don't overlook frittatas for an easy weeknight meal. These Italian egg dishes can make good use of leftovers. My strategy for this frittata is to have pasta for dinner one night, cooking an extra half-pound of penne, which I rinse ... Read more

Preparation Time: 25 minutes | Serves 6
  • 12 eggs
  • 1/2 cup milk
  • 1/2 pound cooked penne
  • 20 cherry tomatoes, halved
  • 1/4 cup minced Italian parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon salt
  • Freshly ground pepper
  • 3 tablespoons olive oil
  • 1/3 cup grated Parmesan cheese

Step 1Beat together the eggs and milk in a large bowl until thoroughly combined. Stir in the pasta, tomatoes, parsley, basil, salt and pepper to taste.

Step 2Set an oven rack about 4 inches below the broiler and heat the broiler.

Step 3Heat the oil in a 12-inch ovenproof skillet, preferably nonstick, over medium heat. Swirl to coat the pan, and then add the egg mixture. Cook until the frittata is set on the bottom and around the edges, about 5 minutes. Using a spatula, lift one edge of the frittata and tilt the pan a little so the uncooked eggs flow under the set edge. Repeat this at different places around the edge of the frittata.

Step 4When the eggs are mostly cooked, sprinkle the Parmesan evenly over top. Place the frittata under the broiler. Broil until the top is golden brown and the pasta gets deliciously crisp at the edges, about 3 minutes. Slice into wedges and serve immediately.

Each serving:
301 calories; 630 mg sodium; 398 mg cholesterol; 19 grams fat; 5 grams saturated fat; 16 grams carbohydrates; 17 grams protein; 1.20 grams fiber.
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