Pasta Frittata

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter - divided
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Onion - chopped (small)
1		Garlic clove - chopped
1 tablespoon	15ml	Chopped fresh basil - divided
		(or 1/2 tspn dried basil)
1 1/2 tablespoons	22ml	Chopped fresh tarragon - divided
		(or 3/4 tspn dried tarragon)
4		Eggs (large)
1 tablespoon	15ml	Heavy cream
2 tablespoons	30ml	Tomato sauce (or 1 small
		Ripe tomato finely chopped)
		Salt
		Freshly ground black pepper
2 cups	474ml	Cooked pasta
1/4 cup	36g / 1.3oz	Parmesan cheese - plus
1 tablespoon	15ml	Parmesan cheese

Recipe Instructions

Preheat oven to 400 degrees.

In a medium ovenproof skillet, heat 1 tablespoon butter with oil over moderate heat. Add onion, garlic, half the basil and half the tarragon. Saute 8 minutes or until soft but not brown.

Meanwhile, in a medium bowl, whisk eggs, cream, remaining basil and tarragon, tomato sauce, and salt and pepper to taste.

Add the pasta to onion mixture along with remaining 1/2 tablespoon butter; stir thoroughly.

Increase heat to high. Pour egg mixture over pasta, stirring gently just to mix the eggs with the pasta. Cook about 30 seconds or until the mixture around the edge of the skillet starts to bubble.

Place the frittata in the oven; bake for 15 minutes or until slightly puffed. Sprinkle with cheese; bake 2 to 4 minutes more or until golden brown.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998

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