Egg Pasta Frittata Recipe - Cooking Index
Egg Pasta Frittata Recipe - Cooking Index
| 1 | Box egg fettuccini pasta - (12 oz) | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Butter |
| 1 cup | 237ml | Heavy cream |
| 1 cup | 198g / 7oz | Grated Parmigiano-Reggiano |
| 1/4 teaspoon | 1.3ml | Grated or ground nutmeg - (to 1/2) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 10g / 0.4oz | Chopped flat-leaf parsley |
| 12 | Extra-large eggs - beaten | |
| Ham Steaks - (see recip) |
Preheat oven to 425 degrees.
Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
Heat a large nonstick skillet with oven safe handle over medium-high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper.
Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm.
Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
This recipe yields 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E03) - from the TV FOOD NETWORK
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