Pasta Primavera Frittata

By singing_baker
May 17, 2011
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Pasta Primavera Frittata

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

Serves: 4

  • 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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