Barilla Spaghetti Pasta Frittatas
Barilla Spaghetti Pasta Frittatas
Crispy mini frittata bites with Fontina, Provolone and Parmigiano Reggiano cheeses
25 minutes total
Transform high-quality Barilla Spaghetti pasta into adorable muffin-sized frittatas! Featuring pancetta and a combination of fontina, provolone and Parmigiano Reggiano cheeses, this savoury recipe promises delightful and kid-friendly bites. It's the perfect recipe for when you're feeling creative or want to surprise your brunch guests!
Ingredients
Serves 4
For 8 dozen mini muffin frittatas
1 box | Barilla Spaghetti pasta |
1 | garlic clove, minced |
1/3 cup | pancetta, crumbled |
1/2 cup | peas |
1 1/2 lb | fontina cheese, shredded |
8 | eggs, beaten |
1/2 cup | Parmigiano Reggiano cheese |
1/2 cup | provolone cheese |
To taste | salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Step 1
Preheat oven to 365°F.
Step 2
Sauté garlic, bacon and peas. Reserve to side.
Step 3
Break Barilla Spaghetti pasta into thirds, boil 1 minute less than package instructions — drain and set aside.
Step 4
Mix beaten eggs with fontina, provolone, Parmigiano Reggiano, salt and pepper.
Step 5
Fold into garlic, bacon and pea mixture.
Step 6
Add drained Barilla Spaghetti pasta and mix together.
Step 7
Fill greased mini muffin tins.
Step 8
Bake in oven for 8-10 minutes or until golden brown.
Spaghetti
The most famous pasta shape in the world and the most popular shape in Italy; the name comes from the Italian word "spagh", which means "lengths of cord." Spaghetti is a classic and versatile cut that originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables or fish.
- Shape Long
- Cook time 10 mins
- Pack size 410 g
- Range Classic Blue Box
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