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Parmesan Pasta Frittata

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INGREDIENTS

  • 3 large eggs
  • 1 cup whipping cream
  • 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
  • 3 cups cooked, rinsed and drained spaghetti pasta (7 oz. uncooked)
  • 2 cups diced grilled or roasted mixed vegetables, such as bell peppers, asparagus and zucchini squash
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
 

DIRECTIONS

  • 1

    Lightly beat eggs in a large bowl. Add cream and 1 cup of the cheese; mix well. Stir in pasta, vegetables, salt and pepper; mix well.

  • 2

    Heat oil in an ovenproof (wrap handle in foil) 12-inch nonstick skillet over medium-high heat until hot. Add pasta mixture; pat down into a firm layer. Cook 3 to 4 minutes or until bottom of frittata is golden brown.

  • 3

    Transfer skillet to a preheated 400°F oven. Bake 15 to 17 minutes or until center is set. Remove from oven; slide a spatula around edges to loosen frittata. Place a large serving plate or cutting board over skillet; invert frittata onto serving plate; top with remaining 1/4 cup cheese. Let stand 5 minutes; cut into wedges.

Parmesan Pasta Frittata

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 21 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 411

Total Fat 26.5g

Saturated Fat 14.7g

Trans Fat 8.9g

Polyunsaturated Fat 1.7g

Cholesterol 166g

Sodium 610g

Carbohydrates 27g

Protein 16g

Dietary Fiber 3g

Vitamin A 840g

Vitamin C 3g

Calcium 281g

Iron 2g