Pasta frittata Ingedients:
- 12 eggs
- 1/2 cup whole or 2% milk
- 2 tablespoons chives, finely sliced
- 1/4 cup grated pecorino Romano cheese or Parmesan cheese
- freshly grated pepper and salt to taste
- 2 tablespoons olive oil
- 1/2 red pepper, large dice
- up to 2 cups of leftover cooked broccoli (in small florets) or other vegetable that is not too wet
- 3 cups of left over cooked pasta of any kind
- 1/2 cup grated cheddar
From Wikipedia, the free encyclopedia:
A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelet, a frittata is prepared in a skillet. However, whereas an omelet is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.
In Neapolitan cuisine and other similar cuisines in southern Italy, the frittata often contains spaghetti, macaroni, or another kind of pasta. Usually this pasta is left over from a previous meal and has sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese--a simple meal for a farmer or laborer.