PASTA FRITTATA WITH MUSHROOMS
Leftover pasta has never tasted so good! It is so good in fact, you may find yourself making extra pasta just to make this dish! The cool thing about this recipe is that the Frittata can be made ahead of time! It can sit at room temperature for about 3 hours before serving! Original recipe is by Mark Strausman, author of The Campagna Table.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
- Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
- Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.
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Asiku Robert
[email protected]I would not recommend this recipe to anyone.
SHAKIL ROSTER BD
[email protected]This is the worst frittata recipe I've ever tried.
Fiona Mashavira
[email protected]This recipe is way too complicated. I gave up halfway through.
Daniel Burton
[email protected]I'm not sure what I did wrong, but my frittata was bland and flavorless.
Cabdiyare Cabdi
[email protected]I followed the recipe exactly and my frittata didn't turn out right. It was too runny.
Rodney Tjadile
[email protected]This frittata was a little dry for my taste, but the flavors were good.
Still sick being with you
[email protected]I love this recipe! It's so versatile and I can always find ingredients I have on hand to make it.
SM Shajib Hossain
[email protected]This is a great recipe for a quick and easy weeknight meal. The frittata is flavorful and filling.
TLC
[email protected]I've made this frittata several times and it's always a hit. It's so easy to make and it's always delicious.
Maria mughal Maria aslam
[email protected]This was a great way to use up leftover pasta. I added some extra vegetables and cheese and it was a delicious and satisfying meal.
Daniel G. Carlos II
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this frittata. The flavors were well-balanced and the texture was perfect.
Afam Evans
[email protected]This dish was delicious and so easy to make. I followed the recipe exactly and it turned out perfect. I will definitely be making this again.
Md TOUFIK
[email protected]I love pasta frittata and this recipe did not disappoint. The mushrooms added a nice earthy flavor. I served it with a side salad and it was a perfect meal.
Rodney Sylvester
[email protected]This pasta frittata with mushrooms was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.