Name: Thyme Pasta Frittata
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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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Thyme Pasta Frittata

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