Spaghetti Frittata

Good morning and Happy Saturday!

It’s 5:30 a.m., and I’ve no time to talk, as we are off for an early start at the ranch today.

Thank goodness breakfast is in the slow cooker…

I have my camera packed and I’ll have lots of pictures to post later!

P1000100

Spaghetti Frittata – adapted from Armandino Batali

  • 8 ounces spaghetti, cooked, rinsed, cooled
  • 2 cups tomato-based pasta sauce, divided
  • 5 large eggs
  • 3 cups mixed greens
  • 1 tsp ground black pepper
  • 1 tsp dried basil (fresh would be better)
  • 5 tablespoons olive oil (I used a combination of butter and oil)
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. In a separate bowl, whisk eggs together until well blended.

Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta, greens, pepper and basil; cook/stir until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.

Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

Three Cheese Baked Eggs with Roasted Peppers

It’s a good thing I’m not judged on the quality of my photos.

Especially dinnertime photos.

Make no mistake… I admire outstanding food photography as much as anyone. Having said that, though, I personally have neither the time nor the inclination to make each and every post look like it belongs in a magazine.

IMG_6652

Sometimes, you just want to eat.

And so does the rest of your clan.

Three Cheese Baked Eggs with Roasted Peppers – adapted from Epicurious

  • 1 1/2 onions, chopped
  • 4 tablespoons unsalted butter
  • 3 roasted red bell peppers
  • 1/4 cup flour
  • 2 tbs. cornmeal
  • 3/4 teaspoon baking powder
  • 9 large eggs
  • 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
  • 1 cup whole-milk ricotta (8 oz)
  • 1 cup grated mozzarella

Preheat oven to 350°F.

In a large skillet, over medium heat, melt the butter. Add the onions and saute, stirring occasionally, until golden brown, about 10 minutes. Remove from heat and set aside while you prepare the filling.

Sift together flour and baking powder into a small bowl.

Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add the flour mixture and cheeses and mix well at low speed, then stir in peppers. Pour the mixture into the skillet on top of the onions

Bake until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

Asparagus and Green Onion Frittata

I think I may have said this before, but underneath the fancy name, a frittata is really just a crustless quiche.

Which happens to be a whole lot less work when you don’t have to make the crust.

They also happen to fall under the category of “throw in whatever vegetables are languishing in the fridge” – because that’s exactly what I did the other night when I made this – a container of leftover roasted asparagus, a rogue zucchini, a few strips of roasted peppers and a half -package of mushrooms….all coming together for a new and improved purpose.

IMG_4400

Delicious as is, I will admit that the leftovers were mighty tasty the next day. I shamelessly smothered them in hot sauce and a bit of sour cream…mmmmmmm…….

Asparagus and Green Onion Frittata – adapted from bon appetit

2 tbs. (1/4 stick) butter
1 cup chopped green onions
2 1/2 cups roasted asparagus
1/2 cup sliced roasted red/orange peppers
1 cup sliced mushrooms
1 zucchini, shredded
8 large eggs
1 cup shredded cheese ( I used cheddar)
Fresh ground black pepper

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add onions and sauté 4 minutes. Add asparagus, peppers, mushrooms, and zucchini – saute for about 5 minutes, or until the mushrooms are tender. Season with black pepper. Whisk eggs in a medium bowl with a splash of milk – add to skillet and cook until almost set. Sprinkle cheese over the top. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Skillet Spring Frittata with Asparagus and Cheese

News flash…..summer has (not officially) arrived in here in Las Vegas.

I had to break down and turn the air conditioner on two days ago because the temperatures have been in the high 90’s…..  and will hit almost 100 tomorrow.

….ugh…..

What I want to know is, what happened to spring? I mean, I was wearing a sweatshirt on my rides last week – and now, I have to get moving early this morning before it gets too hot to do it. Biking in 100 degree weather is NOT fun….

P1000396

Skillet Spring Frittata with Asparagus and Cheese – adapted from Serious Eats

1 1/2 tbs. olive oil
1/2 red onion, thinly sliced (about 1/2 cup)
1 serrano pepper, thinly sliced (about 1 tablespoon)
Freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
12 eggs, beaten
1/4 pound cheese, any smooth melting variety (I used a chive/green onion cheddar)
1/2 cup freshly chopped basil

Adjust broiler pan to 6 inches under element and preheat broiler to high. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion, pepper and a pinch of salt and cook until the onion is softened, 2 to 3 minutes. Add the asparagus and cook until crisp, 3 to 4 minutes, seasoning with pepper.

Meanwhile, beat the eggs and season with pepper.

Lower the heat to medium and add the eggs to the pan, moving the pan around to make sure they’re evenly distributed. Sprinkle with the cheese and cook until the eggs have almost set, about 8 minutes, then place under the broiler and broil until the top is barely set, 2 to 3 minutes. Remove from pan and let cool slightly

Top with the basil, slice into wedges and serve on a bed of mixed greens.

Spaghetti Frittata

What you are about to see may shock you, but this is what happens when the posse are out, you have no plans for the evening and no clue whatsoever to make for dinner:

IMG_1275

Quite impressive, wouldn’t you say?

To prove that practically nothing goes to waste in my house, this was a very creative adaptation of a recipe I found online. I took pasta that I caught lurking suspiciously in the back of the fridge, leftover peppers/onions from the previous evenings’ dinner of sausage and peppers, the last 1/4 of a bag of arugula that was threatening a hostile takeover, and threw it all together in a pan with lots of cheese.

It was deeeeeeee-licious.

Spaghetti Frittata – very liberally adapted from epicurious.com

8 ounces leftover spaghetti, tossed with a little olive oil
1 tbs. olive oil (for the pan)
leftover sauteed onions and peppers
5 large eggs
1/2 teaspoon ground black pepper
1/2 cup chopped fresh arugula
1 cup grated mozzarella cheese
1 cup marinara sauce

Preheat broiler. Combine eggs and black pepper in small bowl; whisk to blend.

Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta, peppers and onions and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Add the arugula and cheese. Broil until cheese melts, about 3 minutes.

Meanwhile, heat remaining 1 cup marinara sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate and cut into wedges. Serve, passing warm sauce separately.