Breakfast Pasta Frittata

Breakfast Pasta Frittata

You had us at “Sunday brunch.”

Serves: 7 people 

⅓ box spaghetti or leftover pasta
4 tablespoons 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

4 tablespoons extra virgin olive oil
1 clove garlic
¼ cup parsley
6 basil leaves
salt and pepper to taste

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

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