Egg Pasta Frittata

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Picture of Egg Pasta Frittata Recipe Photo: Egg Pasta Frittata Recipe
Rated 4 stars out of 5
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  • Read 41 Reviews
Total Time:
29 min
Prep
10 min
Cook
19 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 12 ounce box egg fettuccini pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano
  • 1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
  • Salt and black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 12 extra large eggs, beaten
  • HamSteaks, recipe follows

Directions

Preheat oven to 425 degrees F.

Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.

Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.

Ham Steaks:

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Newest Ratings and Reviews

Read all 41 reviews

  • on March 13, 2011

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    I absolutely LOVE this dish. I've made it time and time again, and serve it as a main course instead of a side. With a simple salad, it's completely perfect. I do salt generously (pasta water in particular, but also the beaten eggs, and bake just a tab longer than suggested. I never follow recipes perfectly, but this is one that (in my opinion is better if followed - not bland at all as long as it's seasoned correctly.

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  • on September 19, 2010

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    i add 1/2 cup fresh ricotta, chopped sun dried tomatoes and fresh garlic to the sauce for a little more flavor! I never have leftovers!!

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  • on August 17, 2010

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    The recipe by itself is very bland. Even the cheese gets lost. But if you add lots and lots of vegies, garlic or other spices it would be great. A solid starter recipe to add stuff to.

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