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Thyme Pasta Frittata

  • Level: Easy
  • Total: 19 min
  • Prep: 5 min
  • Cook: 14 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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
  3. Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
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