Pesto Pasta Frittata Recipe - Cooking Index
Pesto Pasta Frittata Recipe - Cooking Index
| 3 cups | 438g / 15oz | Broccoli florets |
| 1 | Asparagus - cut 1" pieces | |
| 2 cups | 474ml | Quartered pattypan squash |
| 1 | Red bell pepper - cut in strips | |
| 8 | Eggs | |
| 1/2 cup | 73g / 2.6oz | Parmesan cheese |
| 1/4 cup | 59ml | Prepared pesto |
| 4 cups | 948ml | Cooked spaghetti |
| 2 tablespoons | 30ml | Butter - divided |
| 3 tablespoons | 45ml | Olive oil - plus |
| 1 teaspoon | 5ml | Olive oil - divided |
| 4 | Portabello mushrooms - stemmed, and | |
| Gills removed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Garlic cloves - minced |
Cook the broccoli and asparagus together in boiling water until tender, 5 to 7 minutes.
Meanwhile, cook the pattypan squash in a separate saucepan of boiling water until tender, 5 to 7 minutes. Remove the squash from the pan using a slotted spoon and set it aside; add the bell pepper to the water and cook it until tender, 5 minutes. As soon as each vegetable is done, place it in a bowl of ice water to shock it, then drain it and set aside.
Beat the eggs in a large bowl for 1 minute. Add the cheese, pesto and cooked spaghetti and stir until thoroughly mixed.
Melt 1 tablespoon of the butter in a skillet over medium-low heat. Add the egg mixture. Let it cook without stirring. After 8 minutes, start checking the bottom of the frittata with a spatula; when it is lightly browned and the top is starting to set, place a large plate over the skillet and carefully flip the frittata onto the plate. (The eggs will run a little, but that's OK because you'll be turning the frittata back into the skillet.)
Melt the remaining 1 tablespoon of butter in the skillet and quickly slide in the frittata from the plate. Cook until the frittata is firm and lightly browned, 8 to 10 more minutes. Gently cut into it on the side to make sure the center is done.
While the frittata cooks, heat 1 tablespoon of oil in a skillet over medium heat. Rub each mushroom with 1 teaspoon of oil and sprinkle it with salt and pepper. Fry the mushrooms until soft, turning halfway through, 10 to 12 minutes.
Remove the mushrooms, add 1 tablespoon of oil to the skillet and cook the garlic until aromatic, 2 to 3 minutes. Add the broccoli, asparagus, squash, bell pepper and salt and pepper to taste and cook until heated through, 4 to 5 minutes.
Turn the frittata onto a serving plate and cut into pieces. Slice the mushrooms and serve with frittata wedges and the vegetables.
This recipe yields 4 to 8 servings.
Each of 8 servings: 364 calories; 307 mg sodium; 220 mg cholesterol; 20 grams fat; 5 grams saturated fat; 34 grams carbohydrates; 16 grams protein; 5.51 grams fiber.
Source:
The Los Angeles Times, 12-12-2001
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