Are you ready to elevate your breakfast game with a dish that’s not only delicious but also bursting with flavors? Say hello to the irresistible Frittata with Pasta and Asparagus! This Italian-inspired delight combines creamy eggs, tender asparagus, and savory Parmesan cheese, all wrapped around hearty pasta. Perfect for brunch gatherings or a cozy weeknight dinner, this recipe is a must-try for anyone looking to impress with minimal effort. With just 35 minutes from start to finish, you’ll be savoring every bite in no time. Let’s dive into the details of how to create this culinary masterpiece!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup cooked pasta
- 1 cup asparagus, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 6 large eggs, 1 cup of cooked pasta, 1 cup of chopped asparagus, 1/2 cup of grated Parmesan cheese, 1/4 cup of milk, salt, pepper, and olive oil.
- Preheat your oven to 375°F (190°C) to prepare for finishing the frittata in the oven.
- In a large mixing bowl, crack the 6 eggs and add 1/4 cup of milk. Season with salt and pepper to taste. Whisk the mixture until well combined and frothy.
- Stir in the cooked pasta, chopped asparagus, and grated Parmesan cheese into the egg mixture. Ensure that all ingredients are evenly distributed.
- In a large, oven-safe skillet, heat a drizzle of olive oil over medium heat. Ensure the oil coats the bottom of the skillet to prevent sticking.
- Once the oil is hot, pour the egg mixture into the skillet. Cook on the stovetop for about 5-7 minutes, or until the edges begin to set and the bottom is lightly browned.
- While the edges are cooking, use a spatula to gently lift the edges of the frittata, allowing any uncooked egg to flow to the bottom of the skillet.
- After 5-7 minutes, when the edges are set but the center is still slightly runny, transfer the skillet to the preheated oven.
- Bake in the oven for an additional 10-15 minutes, or until the frittata is puffed up and fully set in the center. A toothpick inserted should come out clean.
- Once cooked, carefully remove the skillet from the oven and let it cool for a few minutes. This will make it easier to slice.
- Using a sharp knife, cut the frittata into wedges. Serve warm or at room temperature, garnished with additional Parmesan cheese if desired.
- Enjoy your delicious Italian frittata with pasta and asparagus, perfect for breakfast, brunch, or a light dinner!
Tips
- Choose the Right Pasta: Opt for small pasta shapes like penne or fusilli to ensure they mix well with the egg and vegetables, providing a delightful texture in every bite.
- Fresh Asparagus: For the best flavor and texture, use fresh asparagus. Look for bright green stalks with firm tips. If you can’t find fresh, frozen asparagus can work in a pinch—just thaw and chop before adding.
- Whisk Thoroughly: Make sure to whisk the eggs and milk until they are frothy. This incorporates air into the mixture, resulting in a fluffier frittata.
- Monitor Cooking Time: Keep an eye on the frittata while it’s baking. Ovens vary, so check it a few minutes before the recommended time to prevent overcooking.
- Let it Rest: Allow the frittata to cool for a few minutes after removing it from the oven. This helps it set further and makes slicing easier.
- Customize Your Frittata: Feel free to add other ingredients like bell peppers, spinach, or even cooked bacon for a twist on this classic recipe.
- Serving Suggestions: Serve your frittata warm or at room temperature, and consider pairing it with a light salad or crusty bread for a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 20g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 280mg
