Frittata
This is a simple frittata recipe that is very flexible, add your own spin!
Servings: 4
Equipment
- Skillet
Ingredients
- 1 shallot, diced or small onion
- 2 cups pasta noodles this is flexible
- 5 eggs variable, depending on your noodles
- ⅓ cup parmesan cheese plus more for topping
- salt and pepper, to taste
- olive oil
Instructions
- Preheat oven to 400 degrees. Whisk eggs in a medium bowl and add pasta noodles. Ensure that noodles are just covered by eggs, add additional whisked eggs as needed. Stir in parmesan cheese, salt and pepper to taste.
- Heat olive oil over medium low heat in a medium sized oven safe pan. You'll want enough oil so that it generously covers the bottom of your pan. Sauté shallots in oil for a minute or two until just fragrant. Add in egg and pasta mixture, do not mix or scramble.
- Allow eggs to cook slowly, 7-10 minutes or until the bottom half of the frittata appears to be set. Top with grated parmesan cheese. Transfer to oven and bake for about 10 minutes more or until eggs are cooked through. If desired, use your broiler for the last 1-2 minutes to brown the top of your frittata.
- Remove from oven and allow to cool slightly. Using a spatula, loosen frittata from sides and bottom of pan, this should be relatively easy due to the amount of oil used. Slide frittata onto a plate and cut into wedges. Serve and enjoy!
Notes
It's preferred to use plain pasta noodles in this dish however if your noodles are already 'sauced' they can still be used here. In the case of a 'soupy sauce' just strain off the extra liquid before adding the remaining noodles to the eggs.
The frittata pictured here was made from elbow macaroni with marinara sauce.