Recipe courtesy of Michele Urvater
Simple Frittata
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 331
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 257
- Sodium
- 372
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
2 cups cooked pasta
6 eggs, lightly beaten
1/2 cup grated cheese, such as Parmesan, goat's cheese, sharp white cheddar
Salt and pepper
2 tablespoons minced scallion or chives or other fresh herbs
2 tablespoons olive oil
Sliced black olives for garnish
Directions
- In a bowl mix pasta with eggs and cheese of choice; season with salt and pepper and herbs or scallions. In a non-stick skillet heat the olive oil. Add the beaten eggs and pasta. Lower the heat and cook stirring frequently until eggs have solidified and frittata is firm except for the top. To give color to the top, run the skillet under a broiler for a few moments, just until the top is brown. Let frittata rest, then invert a plate over skillet; turn skillet upside down and frittata will slide onto plate. Serve warm or at room temperature, cut into wedges and garnish with black olives.