PASTA FRITTATA WITH MUSHROOMS
Leftover pasta has never tasted so good! It is so good in fact, you may find yourself making extra pasta just to make this dish! The cool thing about this recipe is that the Frittata can be made ahead of time! It can sit at room temperature for about 3 hours before serving! Original recipe is by Mark Strausman, author of The Campagna Table.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
- Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
- Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.
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Funmilayo Ijiwande
[email protected]I'm a vegetarian and I found this recipe to be very satisfying. The mushrooms were hearty and flavorful.
uzzal mahmud
[email protected]This frittata is a great way to sneak some veggies into your kids' diet. My kids loved it!
Salma Afzal
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to use up leftover pasta.
Blackson Kapwaya
[email protected]This is a great recipe for a quick and easy weeknight meal. I used whole wheat pasta and it turned out great.
Anupama Sahoo
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover pasta and vegetables.
Nico Nico Niii
[email protected]This frittata is a great way to use up leftover pasta. It's also a great way to get your kids to eat their vegetables.
Milan Sillik
[email protected]I'm not a fan of mushrooms, but I still enjoyed this frittata. The other ingredients were so flavorful that I didn't even miss the mushrooms.
Ibrahim Yusuf
[email protected]This is a great recipe for a crowd. I doubled the recipe and it fed 12 people easily.
SADEEYA UMAR
[email protected]I love that this recipe is so versatile. I've made it with different types of pasta, vegetables, and cheeses.
Chenita Adams
[email protected]This frittata is a great make-ahead breakfast or lunch. I often make it on the weekend and then reheat it during the week.
Khan Ebad
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover pasta and vegetables.
Carl Ashraf
[email protected]This is the best pasta frittata recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Honourable Maseko
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it!
Hanu Sai
[email protected]I'm a vegetarian and I found this recipe to be very satisfying. The mushrooms were hearty and flavorful.
Ahmedqureshi Ahmedqureshi
[email protected]This frittata is a great way to sneak some veggies into your kids' diet. My kids loved it!
kizza damascus
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to use up leftover pasta.
Kamrul Movin
[email protected]I followed the recipe exactly and it came out perfectly. The frittata was fluffy and cooked evenly throughout.
owusu Frederick yeboah
[email protected]This is a great recipe for a quick and easy weeknight meal. I used whole wheat pasta and it turned out great.
Latasha Thompson
[email protected]I'm not usually a fan of frittatas, but this one was really good. The mushrooms added a nice earthy flavor and the cheese was gooey and melted perfectly.
Ikechukwu Ikechukwu
[email protected]This pasta frittata with mushrooms was a hit with my family! The flavors were amazing and the texture was perfect. I'll definitely be making this again.