Breakfast Pasta Frittata Recipe
Photo: Steve Giralt
Serve this frittata for breakfast or brunch, with a side of roasted potatoes and some fresh fruit.
Serves 6
3 Tbsp. extra-virgin olive oil
8 ounces turkey breakfast-sausage links, removed from casings
1 medium red bell pepper, sliced
2 cups chopped scallions
Kosher salt and freshly ground black pepper
5 large eggs
5 large egg whites
1/3 cup nonfat milk
1 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated mild cheddar cheese
1/4 cup freshly grated Grana Padano
8 ounces spaghetti (or other long pasta), cooked and cooled
Preheat the broiler.
In a medium nonstick skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked through, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.
In a large bowl, whisk together the eggs, egg whites and milk until smooth. Season with salt and pepper. Whisk in the parsley, cheddar and Grana Padano, reserving 1 tablespoon of each cheese for the top of the frittata.
Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the spaghetti to the sausage and vegetables and stir to coat with the oil. Cook, stirring occasionally, until the spaghetti is golden in places, about 3 minutes. Pour in the egg mixture and let cook until the bottom is set, about 6 minutes.
Sprinkle the top with the remaining 2 tablespoons of grated cheese. Broil until the top is golden but not dry or wrinkly and the frittata is cooked through, 3 to 4 minutes, but watch carefully—all broilers are different. Let cool in the pan for 10 minutes, then slide onto a cutting board and cut into wedges. Serve warm or at room temperature.
Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2014 by Joseph Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Serves 6
Ingredients
Directions
Preheat the broiler.
In a medium nonstick skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked through, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.
In a large bowl, whisk together the eggs, egg whites and milk until smooth. Season with salt and pepper. Whisk in the parsley, cheddar and Grana Padano, reserving 1 tablespoon of each cheese for the top of the frittata.
Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the spaghetti to the sausage and vegetables and stir to coat with the oil. Cook, stirring occasionally, until the spaghetti is golden in places, about 3 minutes. Pour in the egg mixture and let cook until the bottom is set, about 6 minutes.
Sprinkle the top with the remaining 2 tablespoons of grated cheese. Broil until the top is golden but not dry or wrinkly and the frittata is cooked through, 3 to 4 minutes, but watch carefully—all broilers are different. Let cool in the pan for 10 minutes, then slide onto a cutting board and cut into wedges. Serve warm or at room temperature.
Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2014 by Joseph Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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