Recipe courtesy of Danny Chacon
Pasta Frittata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 882
- Total Fat
- 51
- Saturated Fat
- 22
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 53
- Cholesterol
- 537
- Sodium
- 1431
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
Ingredients
1/4 cup olive oil
1/4 cup chopped fresh garlic
1 cup diced green peppers
1 cup diced red peppers
2 cups sliced mushrooms
2 teaspoons kosher salt
1 teaspoon white pepper
1 pound fresh spinach leaves
2 cups small diced ham
16 eggs
1/2 quart half-and-half
1 cup grated Parmesan, plus more, for garnish
8 ounces mozzarella, shredded
1/4 cup chopped basil
10 ounces spaghetti, cooked
1/4 cup chopped parsley
Directions
- In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
- In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
- Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.