Leftover ham from the big dinner? Bought more eggs than your kids could boil and color? Open the fridge and throw together this pasta frittata: an easy one-pan dinner that's sure to please. Serve with heated spaghetti sauce on top, if desired.
Are you sure it should be 8 ounces of pasta? Don't see how this was supposed to be "flipped" with all that spaghetti. We ended up with a rather unappetizing display. The flavor was ok.
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Are you sure it should be 8 ounces of pasta? Don't see how this was supposed to be "flipped" with all that spaghetti. We ended up with a rather unappetizing display. The flavor was ok.
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Loved this!!! I added more onions than called for and didn't have any bell peppers but it didn't seem to make a difference. My friend said it tasted like a ham and cheese omelet with pasta in the middle...YUMMY! Kids loved it too!
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I liked this. I used broccoli and mushrooms, since I can't eat bell peppers or corn and reduced the pasta by 25%. I still found it was a bit too much pasta so I added a bit more egg. I am pretty inept with flipping so I cooked this in a cast iron skillet on the stovetop and the put in the oven for about 20 minutes. Came out great. Only thing I would do differently next time is more seasoning. I tasted the mixture and it was fine, but when you take a bite with the pasta after it is cooked, it seems a bit bland.. so next time I'll overseason the mixture so it'll balance out when I eat it
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I made this into a serving for one by using 4 oz cooked pasta, 1/2 C leftover fajita peppers and onions, 2 oz fajita chicken, 2 eggs, a handful of baby spinach, and 1 oz Mexican cheese. I started on the stove top in a cast iron pan and finished in the oven under the broiler. It was a great way to combine the leftovers of two meals into a unique third.
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Per others added spinach and mushrooms. Also added tomatoes. Now: don't know how you would successfully flip this and I don't have an oven safe skillet so instead (if I did would pour into skillet cook for 5 min or so and the transfer to oven to finalize cooking but......I don't) I poured into a 9x13 dish. Baked at 350 for apprx 25-30 min until set. I still think it needs a bit more seasoning so I don't have to rely on s&p (thyme? Sage? Italian seasoning?) but great start and overall I am happy with results but to get an a I need to play around with just a bit....great recipe still!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Are you sure it should be 8 ounces of pasta? Don't see how this was supposed to be "flipped" with all that spaghetti. We ended up with a rather unappetizing display. The flavor was ok.
Loved this!!! I added more onions than called for and didn't have any bell peppers but it didn't seem to make a difference. My friend said it tasted like a ham and cheese omelet with pasta in the middle...YUMMY! Kids loved it too!
I liked this. I used broccoli and mushrooms, since I can't eat bell peppers or corn and reduced the pasta by 25%. I still found it was a bit too much pasta so I added a bit more egg. I am pretty inept with flipping so I cooked this in a cast iron skillet on the stovetop and the put in the oven for about 20 minutes. Came out great. Only thing I would do differently next time is more seasoning. I tasted the mixture and it was fine, but when you take a bite with the pasta after it is cooked, it seems a bit bland.. so next time I'll overseason the mixture so it'll balance out when I eat it
I made this into a serving for one by using 4 oz cooked pasta, 1/2 C leftover fajita peppers and onions, 2 oz fajita chicken, 2 eggs, a handful of baby spinach, and 1 oz Mexican cheese. I started on the stove top in a cast iron pan and finished in the oven under the broiler. It was a great way to combine the leftovers of two meals into a unique third.
Per others added spinach and mushrooms. Also added tomatoes. Now: don't know how you would successfully flip this and I don't have an oven safe skillet so instead (if I did would pour into skillet cook for 5 min or so and the transfer to oven to finalize cooking but......I don't) I poured into a 9x13 dish. Baked at 350 for apprx 25-30 min until set. I still think it needs a bit more seasoning so I don't have to rely on s&p (thyme? Sage? Italian seasoning?) but great start and overall I am happy with results but to get an a I need to play around with just a bit....great recipe still!