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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Read all 32 reviews
By ericalyn613
Harrisburg, PA
on February 23, 2013
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Tasty flavors, but a tad dry
By nkazakos
Beverly Hills
on February 13, 2013
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the reason i give this 5 stars is because this recipe is so easy to make and you can throw in whatever extra veggies you have in the house! I love to add carrots and crimini mushrooms to the mix. it always turns out delicious and it's a true crowd pleaser. i also like it because it's perfect for leftovers :
By Lynda M
Polson, MT
on July 15, 2012
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My family and I enjoyed this recipe. I also had a couple friends pop over and was able to serve as a snack for them, they loved it and wanted the recipe. I raise chickens and always have lots of eggs this is one my go to recipes. I have made this as written and also with my own spins, changing up the herbs/cheese based on what I have on hand. Use the technique and experiment, I have been happy with everything I have made. Just love the crunchy bits around the edge.
Read all 32 reviews