Best 2 Chicken And Pasta Frittata Recipes
Chicken and pasta frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover chicken and pasta, and it is also a quick and easy meal to prepare. With so many different variations, there is sure to be a chicken and pasta frittata recipe that everyone will enjoy.
Here are our top 2 tried and tested recipes!
CHICKEN AND PASTA FRITTATA
A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
- Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
- Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
- Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
- Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
- Cut into wedges and serve with crusty rolls and a salad.
CHICKEN AND PASTA FRITTATA
Categories Egg
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings.
Tips:
- For the best results, use a non-stick skillet.
- Make sure the skillet is hot before adding the eggs.
- Cook the frittata over medium heat so that it cooks evenly.
- Do not overcook the frittata, or it will become dry.
- Serve the frittata immediately, or let it cool and then reheat it in the oven or microwave.
Conclusion:
Chicken and pasta frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover chicken and pasta. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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