CORN, ZUCCHINI, AND PASTA FRITTATA
Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
- In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.
Nutrition Facts : Calories 249 g, Fat 13 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g
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Jim Cranston
[email protected]I've made this frittata several times and it's always a hit! It's a great dish to serve for breakfast, lunch, or dinner.
Usama Saeed
[email protected]This frittata is a great way to use up leftover pasta. I also like to add some chopped ham or bacon to my frittata for extra flavor.
Babar Ansari
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. The flavors were well-balanced and the eggs were cooked perfectly.
Philip Kelley
[email protected]This is a great recipe for a light and healthy lunch or dinner. The frittata is packed with vegetables and protein, and it's low in calories.
Aser Alqahtani
[email protected]I'm a vegetarian and I'm always looking for new and interesting vegetarian recipes. This frittata is a great addition to my repertoire.
milky. pudding
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the corn and zucchini, and they didn't even notice the pasta.
Shahzad Billa
[email protected]I followed the recipe exactly and it turned out perfectly! The frittata was cooked evenly and the flavors were well-balanced.
Munna Mycal
[email protected]This frittata is a great way to use up leftover corn, zucchini, and pasta. It's also a great dish to make ahead of time for a busy week.
Christine Shiku
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved the unique flavor combination.
Bryan Langley
[email protected]I wasn't sure how the pasta would hold up in the frittata, but it was actually really good! The pasta added a nice chewy texture to the dish.
Romario Gunzell
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have corn, zucchini, and pasta on hand, so it's easy to throw this together.
Atizara Tamarakuro
[email protected]I added some chopped red pepper to my frittata and it turned out great! The red pepper added a nice pop of color and flavor.
Rajendra Dhanadi
[email protected]I'm not a big fan of zucchini, but this frittata changed my mind! The zucchini was cooked perfectly and added a nice sweetness to the dish.
CH M Atique
[email protected]This frittata was a hit with my family! The combination of corn, zucchini, and pasta was delicious, and the eggs held everything together perfectly.