Cast Iron

Pasta Primavera Frittata

May 17, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 8 ounces penne rigate
  • 2 cups baby Spinach
  • 3/4 cup peas, fresh or frozen
  • 1 Zucchini, sliced
  • 6 eggs
  • 1/3 cup heavy cream
  • 1/2 cup Ricotta cheese
  • 1/3 cup Parmesean, grated plus more for sprinkling
  • 1 tablespoon Olive Oil
  • Tomato Sauce (optional)
  1. 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.
  2. 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.
  3. 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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  • wssmom
  • singing_baker

2 Reviews

singing_baker May 18, 2011
Thanks wssmom. That omelet your grandma used to make sounds great. Who knew eggs and pasta worked so well together?!
wssmom May 17, 2011
My grandma used to make a cold spaghetti omelet many many years ago before anyone heard of a frittata -- this sounds delightful!