Frittata di Pasta with Sun-Dried Tomatoes and Basil

Ingredients

• 200g (7 oz) pasta (such as penne or fusilli) 200g (7 oz) pasta (such as penne or fusilli)
• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (30g) sun-dried tomatoes, chopped 1/4 cup (30g) sun-dried tomatoes, chopped
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (7g saturated)
• Carbohydrates: 26g (3g sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped sun-dried tomatoes, and fresh basil. Season with salt and pepper.
3. 3.
   Heat olive oil in a non-stick skillet over medium heat. Add the cooked pasta to the skillet and spread it out evenly.
4. 4.
   Pour the egg mixture over the pasta, ensuring that it covers the entire surface.
5. 5.
   Cook the frittata on medium-low heat for about 10-12 minutes, or until the edges are set and the center is slightly jiggly.
6. 6.
   Preheat the broiler in your oven. Place the skillet under the broiler for 2-3 minutes, or until the top is golden brown and the center is fully set.
7. 7.
   Remove from the oven and let it cool for a few minutes. Slide the frittata onto a serving plate or cutting board.
8. 8.
   Cut into wedges and serve warm or at room temperature.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy in the frittata.
• Sun-dried tomatoes — If using oil-packed sun-dried tomatoes, drain them well and pat dry with a paper towel before chopping.
• Fresh basil — Tear the basil leaves instead of chopping them with a knife to prevent bruising and release more of their aromatic oils.

Tips & Tricks

• Customize the frittata by adding other ingredients such as sautéed onions, bell peppers, or cooked bacon.
• Serve the frittata with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• Leftover frittata can be refrigerated and enjoyed cold the next day as a tasty and convenient snack.
• Experiment with different types of pasta to vary the texture and flavor of the frittata.
• If you prefer a cheesier frittata, sprinkle some extra grated Parmesan on top before placing it under the broiler.

Serving advice

Serve the Frittata di Pasta warm or at room temperature. It can be enjoyed as a main course for brunch or a light dinner. Accompany it with a side salad or crusty bread for a complete meal.

Presentation advice

To enhance the presentation, garnish the frittata with a few fresh basil leaves and a sprinkle of grated Parmesan cheese. Cut it into wedges and arrange them on a platter, allowing the vibrant colors of the sun-dried tomatoes and basil to shine through.