Thyme Pasta Frittata

Total Time:
19 min
Prep:
5 min
Cook:
14 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 eggs
  • 3 tablespoons whipping cream
  • 1 cup grated Parmesan
  • 3 cups cooked and cooled penne pasta
  • 3 tablespoons coarsely chopped fresh thyme leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, zested
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
Directions

In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.

In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes

Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.


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    This recipe is featured in:

    Breakfast for Dinner