Pasta Frittata
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Onion (chopped)3 cup
Red Pepper (julienned)1.5 cups
Mushroom (sliced)1.5 cups
Zucchini (julienned)1 tsp
Oregano (dried)10
Eggs1.25 cup
Whole Milk1.5 cup
Shredded Sharp Cheddar1 cup
Grated Parmesan1.5 tsps
Salt1 tsp
Pepper450 g
Cream Cheese3 cups
Spaghetti (cooked)Directions:
1
Preheat oven to 350 degrees F
2
Brush a 10-inch round cake pan lightly with oil
3
Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside
4
Saute onions and garlic in olive oil until soft, then add pepper, mushrooms, and zucchini and continue to cook until soft
5
Drain off liquid and add oregano, and salt and pepper
6
Set aside to cool
7
In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and pepper on low speed
8
When combined, add cream cheese in small bite-sized bits (pull pieces by hand)
9
Put cooked spaghetti into pan
10
Do the same with the vegetables
11
Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan
12
Pat down so that as much of the solids are covered with the liquid
13
Bake for 30 to 40 minutes until firm to the touch and lightly brown
14
It will puff up and settle when cool
15
Serve immediately
16
Can serve on a bed of lightly sauteed fresh tomato sauce, if desired