My inspiration for this pimento cheese pasta frittata was a combination of macaroni and cheese and pimiento dip. It's a great way to use up leftover pasta and can be served for any meal. —Margee Berry, White Salmon, Washington
Pimiento Cheese Pasta Frittata
Pimiento Cheese Pasta Frittata
Prep Time
30 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 2/3 cup uncooked elbow macaroni
- 8 large eggs, room temperature, divided
- 3 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon chipotle hot pepper sauce
- 1/2 teaspoon salt
- 1-1/4 cups finely shredded sharp cheddar cheese
- 3 tablespoons drained diced pimientos
- 2 tablespoons butter, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup sour cream
- 2 tablespoons chopped chives
Directions
- Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, beat 2 eggs, cream cheese and cream on high speed until blended. Beat in remaining 6 eggs, hot sauce and salt. Stir in cheddar cheese, pimientos and cooked pasta.
- In a 10-in. cast iron or oven-proof skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
- Add remaining 1 tablespoon butter to skillet with onion mixture. Cook and stir until butter is melted. Pour in egg mixture. Cook, uncovered, until edge starts to bubble, 2-3 minutes.
- Bake until eggs are completely set, 18-20 minutes. Let stand 5 minutes. Cut into 6 wedges. Serve with sour cream and chives.
Nutrition Facts
1 piece: 355 calories, 27g fat (14g saturated fat), 308mg cholesterol, 528mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 17g protein.
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