Pasta And Vegetable Frittatas Recipes

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
• Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
• Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Steps:

• Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
• Preheat oven to 180°C Brush six 185ml (3/4 cup) non stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
• Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in oven for 20 - 23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.
• These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Steps:

• In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
• In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
• Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Steps:

• Spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (I use Pam).
• Add Olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat.
• Pour the egg mixture over the sauted veggies.
• This is where you would add the bacon if desired.
• Slice the tomato (approx. 1/8 inch. thick) and place the slices on top touching each other but not overlapping.
• Shred and sprinkle the cheddar cheese evenly over the top.
• Cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through.
• Remove from heat and let stand for approximately 5 minutes to firm up.
• Cut into wedges (much like pizza) and serve with a side salad and Italian bread if desired.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.
• Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.
• Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Steps:

• In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.