Thyme Pasta Frittata (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
6 eggs |
3 tablespoons whipping cream |
1 cup grated parmesan |
3 cups cooked and cooled penne pasta |
3 tablespoons coarsely chopped fresh thyme leaves |
2 tablespoons chopped fresh flat-leaf parsley |
1 lemon, zested |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons olive oil |
Directions:
1. In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
2. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
3. Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
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