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
peas, fresh or frozen
Parmesean, grated plus more for sprinkling
Tomato Sauce (optional)
In This Recipe
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.
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.
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!