PESTO PASTA FRITTATA
Steps:
- Set a rack in the upper third of the oven and preheat it to 400°F.
- In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
- In a separate bowl, toss the pasta with the pesto or herb sauce.
- Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
- Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
- Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
TOMATO-PESTO FRITTATA
Featuring the flavors of the season's greatest salad -- the caprese -- this vividly colored, garden-fresh frittata makes a gorgeous meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
- Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.
Nutrition Facts : Calories 306 g, Fat 24 g, Fiber 1 g, Protein 20 g, SaturatedFat 8 g
POTATO FRITTATA WITH PESTO & GOAT'S CHEESE
A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
- Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
- Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
Nutrition Facts : Calories 426 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
LINGUINE & PESTO FRITTATA
Spruce up supper time with this very different frittata from Gary Rhodes. Recipe adapted from Good Food magazine, December 2007
Provided by English_Rose
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
- While frying the onion, cut the asparagus into 2in pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and lemon juice and seasoning with salt and pepper.
- Reheat the frying pan with a bit more olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.
Nutrition Facts : Calories 537.4, Fat 26.7, SaturatedFat 12.2, Cholesterol 371.6, Sodium 177.9, Carbohydrate 54.6, Fiber 5.3, Sugar 4.8, Protein 21.2
LINGUINE & PESTO FRITTATA
Spruce up supper time with this very different frittata from Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Snack, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
- While frying the onion, cut the asparagus into 5cm pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and seasoning with salt and pepper.
- Reheat the frying pan with 2 tbsp of the olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.
PESTO FLAVOUR FRITTATA
Make and share this Pesto Flavour Frittata recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a bowl, mix eggs and ricotta with a whisk until homogeneous. Add salt and pepper and set aside.
- In a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. Pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. Sprinkle with basil and cheese (parmigiano). Cook in the oven for 7 to 10 minutes or until the eggs begin to rise. End the cooking under the broiler until the frittata is golden. Serve with a green salad.
Nutrition Facts : Calories 523.8, Fat 39.9, SaturatedFat 14, Cholesterol 510.8, Sodium 570.9, Carbohydrate 9.2, Fiber 1.3, Sugar 2.9, Protein 32.6
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- Thinly slice the onion and capsicum. Heat a frying pan on the stove and add a few teaspoons of olive oil. Fry the onion and capsicum for a few minutes until slightly softened. Reduce the heat and add in the pesto, garlic powder and baby spinach and toss around until the spinach is slightly wilted. Finally, add in the 1 and 1/2 cups of prepped vegetables and stir briefly so everything is coated in pesto.
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