PASTA FRITTATA - RACHAEL RAY

Pasta Frittata - Rachael Ray image

Provided by bricookie55

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Previous Next

7 large eggs
3 ounces mozzarella cheese, cut into small pieces
1/2-3/4 cup grape tomatoes, halved
1/2 cup fresh basil leaf, chopped
1/4 cup parmesan cheese, grated
salt and pepper
2 tablespoons extra virgin olive oil
1/4 lb leftover cooked pasta (cooked and preferably with sauce)

Steps:

Preheat the oven to 350°F In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan; season with salt and pepper.
In a large, oven-proof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute.
Pour in the egg mixture and cook until the edges begin to harden. Using a spoon or spatula, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the edges of the pan.
Continue unti the frittata is almost set, but still a little runny in the middle, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
Using a rubber spatula, loosen the edges of the frittata. Cut into wedges; serve hot or at room temperature.

Nutrition Facts : Calories 320.1, Fat 22.3, SaturatedFat 7.6, Cholesterol 392.4, Sodium 353.4, Carbohydrate 10.4, Fiber 1.8, Sugar 1, Protein 19.2