CORN, ZUCCHINI, AND PASTA FRITTATA
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
- In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.
Nutrition Facts : Calories 249 g, Fat 13 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g
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Munashe Jena
[email protected]This frittata is a great way to use up leftover pasta.
Bill Bennett
[email protected]This was the perfect breakfast for a busy morning. It was quick and easy to make, and it kept me full all morning long.
Mukwaya Shafic
[email protected]I love that this frittata is so versatile. You can really use any vegetables you have on hand.
Agyemang Gloria
[email protected]This frittata is a great way to get your kids to eat their vegetables!
Abubakar Mansir
[email protected]Not my favorite.
ologunsua oluwole
[email protected]Meh.
Rocio Sanchez
[email protected]I had high hopes for this frittata, but I was disappointed. The vegetables were mushy and the eggs were overcooked. I won't be making this again.
Chiddy Panther
[email protected]This frittata was a little bland for my taste. I think I would add some more spices next time. But overall, it was a good recipe and easy to make.
owen shutt
[email protected]I'm not a big fan of corn, but I really liked this frittata. The corn was cooked perfectly and the other vegetables balanced out the flavor nicely. I'll definitely be making this again.
ch Taimoor
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover corn and zucchini, and this was the perfect way to use them up. It was easy to make and really delicious.
Sleepy eye Jack
[email protected]I made this frittata for breakfast this morning and it was the perfect way to start my day! It was light and fluffy, and the vegetables added a nice crunch. I'll definitely be making this again.
Tamir Ahmed
[email protected]This is my new favorite frittata recipe! It's so versatile and can be made with whatever vegetables you have on hand. I've made it with corn, zucchini, mushrooms, and even spinach, and it's always delicious.
M. Yaqoob Bahti
[email protected]I'm not usually a fan of frittatas, but this one was really good! The vegetables were fresh and crisp, and the eggs were cooked perfectly. I especially liked the addition of pasta, which made it more filling and satisfying.
Joslyn Mckenzie
[email protected]This frittata was a huge hit with my family! It was so easy to make and packed with flavor. The corn, zucchini, and pasta were all cooked perfectly and the eggs were fluffy and light. I will definitely be making this again!