Pasta Frittata With Cherry Tomatoes and Fresh Herbs
Active Work and Total Preparation Time: 25 minutes
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 and refrigerate. The next day, I combine the penne with cherry tomatoes and fresh herbs to make the frittata, but cheese and bits of cooked meat, seafood and vegetables all make fine additions too.
Make the dinner complete with a green salad, some crusty bread and a glass of red wine.
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
Beat together the eggs and milk in a large bowl until thoroughly combined. Stir in the pasta, tomatoes, parsley, basil, salt and pepper to taste.
Set an oven rack about 4 inches below the broiler and heat the broiler.
Heat 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.
When 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.
6 servings. 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.
Morgan is author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books, $18.95).