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Tuesday, October 2, 2007

For leftover pasta

pastafrittata.jpeg

Pasta frittata
Serves 8

2 tablespoons butter
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 portobello mushroom cap, cut into cubes
6 eggs
1 cup heavy cream
4 teaspoons flour
2 teaspoons salt
8 ounces dried fettuccine, cooked in salted water until tender
3 slices bacon, fried until golden and crumbled
1 cup shredded Swiss cheese
1 cup plain bread crumbs
Black pepper, to taste

1. Set the oven at 350 degrees.
2. In a large cast iron skillet over low heat, melt 1 tablespoon of the butter. Cook the onion, stirring often, for 10 minutes or until it is a light caramel color. Add the pepper and continue cooking for 5 minutes more.
3. Add the mushrooms and cook, stirring, for 5 minutes or until they release their liquid. Turn up the heat and let the mixture cook until the mushroom liquid evaporates. Remove the mixture from the skillet. Wipe out the skillet.
4. In a bowl, stir together the eggs, cream, flour, and salt.
5. In the skillet, melt the remaining 1 tablespoon of butter. Let it cook until golden brown. Add the pasta and cook, tossing the strands, for 1 minute.
6. Pour in the egg mixture. Distribute vegetables and bacon over the mixture. Sprinkle with cheese, bread crumbs, and black pepper.
7. Bake the frittata for 35 to 40 minutes or until the center is firm and the top is browned. Adapted from Amish Naturals

Posted by Sheryl Julian at 02:37 PM
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