Wednesday, December 20, 2017

No-Flip Frittata

Developed May, 2017. A frittata makes for a fast, easy, and economical meal combining eggs with leftover dressed pasta. It's especially well suited for brunch. In this ’no-flip’ approach, the awkward step of flipping the half-cooked frittata is eliminated by first cooking the bottom on the stove top and then finish the top under the oven broiler.
5 large eggs
3 T (50 ml) olive oil
20 oz (560 g) leftover dressed pasta 
1/2 c (125 ml) grated parmesan cheese 
1 t (5 ml) salt
1/2 t (3 ml) ground black pepper
In a large bowl, beat the eggs well, add the salt and pepper, and stir in the pasta. Heat the oil in an oven-proof nonstick 10-inch skillet on medium, and when hot, pour in the egg-pasta mixture. Chop the pasta into somewhat smaller pieces with a spatula. Cook without stirring until the frittata is cooked on the bottom (lift to see) and becomes firm near the top, about 10 minutes. Sprinkle on the cheese and put the skillet about 8 inches below a preheated broiler. Broil until top is browned and bubbling, a few minutes. Serves four generously. Pair with a green salad on the side.

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