This slightly unusual breakfast dish is all kinds of rewarding when your serving it freshly baked right out of the oven on a Sunday morning. Try it out once and watch it become a weekend brunch staple in your home.
Frittata:
⅓ box Barilla spaghetti or leftover pasta
4 tbsp. extra virgin olive oil
8 eggs
½ cup milk
½ cup Parmesan cheese, grated
1 onion, diced
1 zucchini, sliced in quarters
½ lb. small button mushrooms, cut in half
salt and pepper to taste
Fresh herb sauce:
4 tbsp. extra virgin olive oil
1 clove garlic
¼ cup parsley
6 basil leaves
salt and pepper to taste
Pasta frittata
1. Bring a large pot of water to a boil and preheat oven to 400°F
2. Cook the pasta according to the directions – one minute less than required; drain and toss with 1 tbsp. of olive oil. Place on tray to cool down
3. In a large bowl, combine the eggs, milk and cheese; season with salt and pepper and stir well
4. In an oven safe large skillet, sauté the onion in 3 tbsp. of olive oil for 3-4 minutes
5. Add the zucchini and mushrooms and sauté for 2 minutes; season with salt and pepper, add the pasta and sauté for 1 more minute
6. Add the egg mixture to the skillet and cook for 2 minutes – then put the skillet directly into the oven; cook until eggs have set and are lightly browned
7. In a blender, combine all the ingredients for the sauce and pulse to make it smooth
8. Once the frittata is done, remove it from the oven and flip it out onto a cutting board to slice
9. Top each portion with sauce before serving
- Yield:
- Serves 7
- Prep Time:
- 5 minutes
- Cook Time:
- 25 minutes
