FRITTATA (BASIC PASTA AND CHEESE)
This is a take on a recipe from Giada at Food Network. It is great for beakfast through brunch. The wedges are easy to take and serve and may be eaten out of hand. This basic recipe is nice. You can vary the pasta, cheese, additions and seasonings to suit your taste.
Provided by Momma Dukes
Categories Breakfast
Time 30m
Yield 6 wedges, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs and cream together. Gently fold in the cheese, pasta and rest of ingredients. One at a time, in that order.
- In a nonstick pan, heat the oil over medium heat.
- Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges start to brown.
- Flip the frittata by sliding it onto a large plate or tray then carefully inverting it back into the pan. Continue to cook for 5 to 6 minutes more.
- Remove from pan then cut into wedges and serve. This is delicious served warm or at room temperature.
- (You may also add about 1/2 cup of leftovers such as cubed meat or diced sauted vegetables mixing and matching to suit your taste. Some of my favorites are ham and Swiss, or chicken and cheddar with a tablespoon or so of canned green chilies. Be creative, find your own then share the results).
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gunmen424
[email protected]I will definitely be making this frittata again.
Wendy wilson
[email protected]This frittata was a great way to use up leftover pasta and cheese. It was easy to make and very tasty.
Anas Dj
[email protected]I would have liked this frittata more if it had been cooked for a little less time. It was a little overcooked for my taste.
Roha Malik
[email protected]This frittata was a little too cheesy for my taste, but I still enjoyed it.
Melissa K
[email protected]I've never been a fan of frittatas, but this one changed my mind. It was so delicious and easy to make.
Malik Zulfqar
[email protected]This frittata is a great make-ahead meal. I made it on Sunday, and we ate it for breakfast all week.
Curtis Brooks
[email protected]I made this frittata in a muffin tin, and it was perfect for a grab-and-go breakfast.
Noemi Rodriguez
[email protected]I'm a vegetarian, so I substituted tofu for the eggs in this recipe. It turned out great!
V A
[email protected]This frittata is a great way to get your kids to eat their vegetables. I added some chopped spinach and zucchini to the filling, and they loved it.
Toasif Kingofart
[email protected]I made this frittata for a brunch party, and it was a huge success! Everyone loved it.
Gtapubg Fan
[email protected]This frittata was just okay. It was a little bland, and the pasta and cheese filling was not very flavorful.
Shahfaat Khan
[email protected]I followed the recipe exactly, and the frittata turned out dry and overcooked. I'm not sure what went wrong.
Andy Sanchez
[email protected]This frittata was a great way to use up leftover pasta. I added some cooked broccoli and cheddar cheese to the filling, and it turned out perfectly. The frittata was hearty and filling, and it made a great lunch.
Rs Sayem
[email protected]I've never made a frittata before, but this recipe was easy to follow and the results were delicious. The frittata was fluffy and flavorful, and the pasta and cheese filling was gooey and satisfying. I'll definitely be making this again.
Asrafu Zaman
[email protected]This frittata was a hit with my family! The flavors of the pasta and cheese were perfectly balanced, and the frittata was cooked to perfection. I will definitely be making this again.