PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pasta Frittata with Broccoli Rabe and Sun-Dried Tomatoes image

Categories     Leafy Green     Pasta     Tomato     Brunch     Bake     Sauté     Vegetarian     Quick & Easy     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/2 lb dried linguine
1/2 lb broccoli rabe, coarsely chopped (4 cups)
2 tablespoons olive oil
2 oil-packed sun-dried tomatoes, drained and thinly sliced (1 tablespoon)
6 large eggs
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in upper third of oven and preheat oven to 400°F.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
  • Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.

Mir Abdullah
[email protected]

I'm going to make this for my family tonight. Thanks for sharing the recipe!


Ahsanaullah Khan
[email protected]

This recipe sounds amazing! Can't wait to try it!


Hogony Isaac
[email protected]

I'm not sure how to make a frittata. Is there a video tutorial available?


Ramos Djabi
[email protected]

I'm allergic to tomatoes. Do you think I could substitute another vegetable, like spinach or zucchini?


Aleyah M
[email protected]

This looks delicious! I'm definitely going to try it this weekend.


Najam Ulhasnain
[email protected]

I would love to try this recipe, but I don't have a cast iron skillet. Do you think it would work in a regular non-stick skillet?


Zuwon Swindle
[email protected]

This recipe is a great way to get your kids to eat their vegetables. My kids loved the frittata and didn't even realize they were eating broccoli rabe!


Naheem Khan
[email protected]

I'm not a fan of broccoli rabe, but I still enjoyed this frittata. The sun-dried tomatoes and cheese added a lot of flavor.


Nour Alaun
[email protected]

Yum!


Haris Tareen
[email protected]

Overall, this is a great recipe for a quick and easy weeknight meal. I would definitely recommend it!


Jhyreyuiokgssdhg Jhyreyuiokgssdhg
[email protected]

I had some trouble flipping the frittata in the pan. I think I should have cooked it for a little longer before trying to flip it.


Bob Robinson
[email protected]

This frittata was a bit too salty for my taste. I would recommend using less cheese or salt next time.


Mokgohlwe Leje
[email protected]

I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover pasta and vegetables.


Awais 7144
[email protected]

5 stars! This pasta frittata is now a staple in my kitchen. It's easy to make and always a crowd-pleaser.


Lupe Carrillo
[email protected]

I tried this recipe last night and it turned out great! The frittata was light and fluffy, and the flavors were perfectly balanced.


Aro Kawa
[email protected]

This pasta frittata was a delightful surprise! The combination of broccoli rabe, sun-dried tomatoes, and cheese created a flavorful and satisfying dish.