Pasta, Cheese and Mushroom Frittata
This frittata is a tasty way to use up leftover pasta. Good for breakfast, lunch or dinner.
6 large eggs
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped red onion
1 tablespoon chopped fresh dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces vermicelli pasta, cooked according to package directions; drained
1 tablespoon butter
2 cups (8-ounces) shredded mozzarella cheese
6 mushrooms, sliced
- Preheat broiler.
- In a medium bowl, whisk eggs, Parmesan, onion, dill, salt and pepper. Stir in pasta until evenly combined.
- Melt butter in a large, nonstick oven-safe skillet over medium heat. Add half of the egg and pasta mixture to skillet and top with mozzarella cheese and mushrooms. Cover with remaining egg mixture. Cook 3 to 5 minutes or until bottom is golden brown. Place in oven 4 to 5-inches from heat and broil until top is just firm and golden brown; do not over cook. Let the frittata sit for 3 minutes before inverting onto a serving platter.
- Serve garnished with tomatoes, sour cream, dill and/or grated Parmesan cheese, if desired.
Makes 4 servings.