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This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! — Penny McBride Decatur, Illinois
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 slice) equals 301 calories, 15 g fat (5 g saturated fat), 251 mg cholesterol, 1,107 mg sodium, 18 g carbohydrate, 1 g fiber, 23 g protein.
Originally published as Pasta Frittata in Taste of Home April/May 2001, p29
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Nov. 06, 2011 by 1275
When I made this recipe I made two mistakes. In my hurry, I put in 2 tablespoons of DRIED parsley, not fresh parsley. I should have put in 2 TEASPOONS of dried parsley because that is the equivalent of 2 tablespoons of fresh parsley. I also overbaked it a little. These two mistakes probably gave me a wrong opinion if it were done right- but my family and I found it dry and hard and the parsley of course was very overpowering.
Reviewed on May. 04, 2011 by Serendipitymom12
I followed the recipe, but I don't know what happened because it came out like dry noodle pie. :/
Reviewed on May. 04, 2010 by egghead96
Very tasty, although I was dissappointed to see that instructions on cutting/serving the dish weren't included. I wasn't sure if I should try to flip the dish onto a plate, or just serve from the pan.I made a fw alterations. I severely limited the onion, since my husband isn't an onion pan. Plus I substituted the garlic cloves with onion powder. I also didn't have Colby cheese, so I used a mexican blend instead. It tasted fine with the mexican cheese, but probably not as salty/savory as originally intended.
Very tasty, although I was dissappointed to see that instructions on cutting/serving the dish weren't included. I wasn't sure if I should try to flip the dish onto a plate, or just serve from the pan.
I made a fw alterations. I severely limited the onion, since my husband isn't an onion pan. Plus I substituted the garlic cloves with onion powder. I also didn't have Colby cheese, so I used a mexican blend instead. It tasted fine with the mexican cheese, but probably not as salty/savory as originally intended.
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