Better House Frittata
There are two big changes from my first posted House Frittata that really boosted the flabour. Those two additions are feta cheese instead of cheddar cheese and leftover ‘Zurich Pasta’ (another family recipe, which is basically freshly cooked pasta tossed in sautéed garlic and red pepper) instead of unseasoned potatoes.
Better House Frittata
Special Note: This might be our favourite way to use leftover ‘Zurich Pasta’.
Ingredients:
+/- 7 eggs
2 to 3 c Zurich pasta
Veges - precooked asparagus, purple spring onions, red pepper (and or any sweet or hot pepper)
2 tbsp olive oil
1 c feta cheese (broken into chunks)
Instructions:
Turn oven on to Broil - High.
Gather veges and slice into desired size.
Ready cheese - break feta into chunks
Blend eggs with a fork in a small bowl.
In a non-stick oven proof 10” saute pan, begin by sauteing pasta in 2 tbsp olive oil . Once heated through, add purple spring onions, red pepper and aspatagus.
Don’t overcook the veges! This entire process takes about 10 minutes on a medium/high heat.
Add the eggs to the pan and push chunks of feta into the wet mixture, turn the heat down to medium low and then cover with a lid.
Keep an eye on the temperature on your stove. The idea is for a slow cook, with no burning on the bottom.
The pan is ready for the oven when the eggs are not quite 100% cooked (see photo above)
Place the pan in the oven. After a few minutes, the eggs will finish cooking and the frittata will puff up.
Remove from oven and get ready to enjoy!
Exceptionally yummy the next day!!
