We had a bunch of leftover pasta from dinner the other night so I looked around a bit to get some ideas of what to do with it and decided to try a pasta frittata.
The recipe I was using as a reference called for 4 oz of cooked capellini and 4 eggs. I had no idea how much capellini I had (maybe 2 cups?) but I used 6 eggs and it still seemed like it could've been eggier. But it was good.
Here's what I did:
Sauteed chopped green onions and garlic scapes in olive oil, added capellini till it created a thick layer that covered the bottom of the pan. Stirred it around in the skillet a bit. Added some chopped spinach and salt & pepper. Stirred a bit more till all combined. Then pressed it all down in the skillet with the back of the spatula. Let it cook over medium high heat (without stirring) for about 7 minutes till it got golden brown around the edges. Meanwhile, beat 6 eggs, added about 4 T shredded parmesan, ~2 T of dijon mustard, and salt & pepper. Stirred it up and poured over the pasta (when it was golden brown on the bottom). Lifted up the pasta at the edges to let the egg mixture get down underneath. Turned heat down to medium low and let the egg set for about 5 minutes. Could've popped it under the broiler at this point but instead...we flipped it. That worked better than expected. I had some leftover slices of veggie chorizo-style field roast so put those on the top and ate.
Notes for future: could use more egg and maybe some red pepper flakes.
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