Author Notes
I always find that when I make vegetarian meals the cost is significantly lower than meals with meat. Over the weekend I read Mark Bittman's article on pasta primavera and considered what it would be like in a frittata. At first I was a little apprehensive about putting peas with eggs but it worked beautifully. You could really substitute or add any other vegetable you like. —singing_baker
Ingredients
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8 ounces
penne rigate
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2 cups
baby Spinach
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3/4 cup
peas, fresh or frozen
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1
Zucchini, sliced
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6
eggs
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1/3 cup
heavy cream
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1/2 cup
Ricotta cheese
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1/3 cup
Parmesean, grated plus more for sprinkling
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1 tablespoon
Olive Oil
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Tomato Sauce (optional)
Directions
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Preheat oven to 400 degrees. Boil water in a large pot and cook pasta until reccomended time for al dente. About 2 minutes before pasta in done throw in zucchini, then peas, then spinach. Drain into colander and let cool.
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In a large bowl whisk eggs, heavy cream, ricotta, parmesean, salt and pepper to your liking. I use about a half teaspoon salt and 1/8 teaspoon pepper. Spoon in pasta and vegetables.
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Heat olive oil over medium heat in a 10 inch cast iron skillet until shimmering. Add egg mixture and without mixing let sit on the heat for a minute to cook the bottom. Put into oven and cook until eggs are set, about 10 minutes. You can eat this right out of the oven but I like to eat it at room temp with a nice side salad. Enjoy!
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