1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar
PRINT TEXT SIZES A A A   

Pasta Frittata

Published by Today's Parent on 1/1/2011
We've all got one: a small bowl of cooked pasta lurking in the fridge - the one we thought we'd save just in case. Well, here's a great way to use it up: in a dinner frittata. While you're at it, throw in those leftover cooked veggies too.
0/5
(0)
Add yours

Ingredients

  • 2 tsp (10 mL) butter
  • 1 small zucchini, thinly sliced
  • 1 green onion, thinly sliced
  • 1/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) cooked pasta, any type
  • 6 eggs, whisked
  • 1/2 cup (125 mL) crumbled feta or goat cheese

Directions

  1. Preheat broiler. On the stovetop over medium heat, melt butter in a medium non-stick frying pan with an ovenproof handle. Add zucchini, onion, basil and salt, and stir-fry until zucchini is tender - about 4 minutes. Add pasta and stir until hot. Then add eggs. Stir to disperse zucchini and pasta evenly. Allow the bottom of the egg mixture to set. Then, lifting up one side of the frittata with a spatula while tilting the pan, let some of the runny egg run underneath. When the entire frittata is nearly set, sprinkle with cheese. Place under the broiler until completely set, about 30 seconds.
  2. Makes 4-6 servings.
  3. In a large serving: 279 calories, 16 g protein, 14 g fat, 22 g carbs, 2 g dietary fibre, 144 mg calcium, 103 mcg folate

Sorry, there is no nutrition information available for this recipe.

PRINT TEXT SIZES: A A A