DEVILED FRITTATA AND HEAVENLY ANGEL HAIR PASTA
This pairs a mayo-free, warm, spicy take on deviled eggs with a pasta favorite from Trattoria Garga in Florence. The original "Pasta Magnifico" is richer with more cream and liquor rather than wine. This lighter version is molto bene for brunch or a late night bite. Your pick - it's always brunch somewhere.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Bring a large pot of water to a boil. When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes.
- Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat. Add onions and gently cook 5 minutes. Do not caramelize the onions just let them get translucent and sweet. Add celery, garlic and olives and season with paprika, salt, and pepper. Stir in mustard and hot sauce. Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan. Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet. Transfer the pan to the oven and bake until golden, 12 minutes or so. Garnish with the paprika after you remove the frittata from the oven.
- Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan. Add shallots and cook 5 minutes. Add zest and wine then reduce a minute or so more. Add the remaining 1/2 cup cream, reduce 2 minutes. Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining. Toss pasta with cheese and season with salt and pepper. Transfer pasta to a bowl and garnish with a large amount of fresh basil. Yum-o!
ANGEL HAIR FRITTATA
Make and share this Angel Hair Frittata recipe from Food.com.
Provided by Jennifer Frederick-
Categories Breakfast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
- Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
- Add olives and herbs.
- Cool.
- Preheat broiler.
- Beat eggs and 1.5 cups cheese in large bowl.
- Season with salt and pepper.
- Mix in vegetables and pasta.
- Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat.
- Add egg mixture to skillet.
- Press mixture with back of spatula to even thickness.
- Cook until frittata is set and golden brown on bottom.
- Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes.
- Run small knife around edge of frittata to loosen.
- Invert skillet onto large plate.
- Remove skillet.
- Cut frittata into wedges.
- Serve, passing additional cheese and chopped tomatotes separately.
ANGEL HAIR FRITTATA
Provided by Marilou Robinson
Categories Cheese Egg Pasta Vegetable Appetizer Brunch Bake Vegetarian Summer Bon Appétit Portland Oregon Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool.
- Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately.
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
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