Pasta Frittata Recipe
Pasta Frittata Recipe photo by Taste of Home

Pasta Frittata Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • 12 ounces sliced deli ham, finely chopped
  • 4 garlic cloves, minced
  • 6 eggs
  • 3 egg whites
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • 1 to 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper
  • 2 cups cooked angel hair pasta

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.

Directions

  1. In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta.
  2. Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Pasta Frittata in Taste of Home April/May 2001, p29

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Pasta Frittata

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
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2 Star
 (2)
1 Star
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MY REVIEW
Reviewed Nov. 6, 2011

"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."

MY REVIEW
Reviewed May. 4, 2011

"I followed the recipe, but I don't know what happened because it came out like dry noodle pie. :/"

MY REVIEW
Reviewed May. 4, 2010

"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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