Pesto Pasta Frittata

Welcome Spring!  Today was the first real Spring day in Central Virginia.  I spent most of it knee deep in Spring chores:  dealing with the storm windows, cleaning the ceiling fans; tilling and weeding the garden.  No energy left for a trip to the grocery store.  So tonight’s dinner was kind of a “smoke ’em if ya’ got ’em” affair.  Pretty much everything is on the menu because I had it –  leftover, already thawed or on its last decent day.  And you know what?  It was a very good dinner.  I got to use the grill and everything!

The feature for tonight is the frittata.  I grilled a London Broil and sauteed some spinach to round things out.  I made the London Broil plain to make it as versatile as possible.  You’ll be seeing it for the rest of the week so stay tuned!

Pesto Pasta Frittata P1010125

A few days ago I made some whole wheat spaghetti with pesto sauce from my Summer 2011 garden.  If I was going to avoid tossing it in the trash I had to do something with it.  And I had some mascarpone and mozzarella leftover from the pizza triumph of last night.  When I looked in the vegetable drawer I discovered some forgotten parsley too.  This recipe let me use all of the above plus a bunch of eggs and some of my quart of milk that I too often end up dumping down the sink.  In case it hasn’t dawned on you yet what we’re really talking about here is little quiche muffins with pasta instead of crust. 

The original recipe calls for prosciutto (didn’t have any), cream (didn’t have any) and grated Asiago (used parmigiano instead).  I also cut the eggs from 7 to 6.  Seven eggs just seemed excessive.  The frittata muffins set up just fine so no loss there.  The original recipe called for plain pasta,  but the pesto more than made up for the absent prosciutto.  Good news for the vegetarians out there!

These are really easy.  The recipe makes a dozen.  Good for any meal.  My plan is to have them for breakfast all week.  Hard to beat them for protein, a few carbs, easy to heat and eat.  You can put pretty much anything in them.  I do recommend keeping the amounts of the basic ingredients the same so you’ll be confident that they’ll set up like they’re supposed to.  Other than that have fun with them!  Add some chicken and broccoli to leftover fettuccine alfredo.  Add some peppers and onions to leftover pasta marinara.  Add a little ham or bacon to leftover macaroni and cheese.  Yum!

Good? Really good.
Easy? Really easy.
Good for company? A terrific brunch option.
Special shopping? Definitely not.

Pesto Pasta Frittata

Ingredients

Cooked spaghetti cut into 2-3 inch segments, enough to measure 3 C
Pesto sauce to taste
6 eggs
1/3 C mascarpone cheese
1 C diced mozzarella
1/4 C grated parmigiana cheese
2 garlic cloves, minced
4 T chopped parsley
3/4 t salt
3/4 t pepper
1/8 t freshly grated nutmeg (optional)

Directions

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Mix the hot pasta with the pesto sauce. Add the cut pasta, mozzarella cheese, Parmigiana cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin cups until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.

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