August 20, 2008

Egg Pasta Frittata

I am sending this recipe to the WBB-Combi Breakfasts event by Latha of Masala Magic
I am very new to contributing to any event on a food blog and I am clueless!
Anyway, I assume this is how it works, I submit a recipe to the event, post a recipe and link back to the event. How hard can that be? See, I am getting better already!
And I call this combination breakfast because I have incorporated all the ingredients into the dish instead of dishing out separately.

Here we go...
I have made this dish... I cannot remember how many times now!. I am an avid fan of the Food Network, and pretty much like most of their shows. And most of their Italian shows come up with something with cheese and baked. So I took the idea and put together a breakfast one day with leftover whole-wheat pasta and vegetables.
This way you dont have to be slogging in the kitchen whipping up breakfast from scratch. Just throw in what you have, and voila!
It is quick to make (excluding the baking time) and very easy as well. How can one ever go wrong with cheese and pasta?!
You could add Parmesan cheese if you like it... I dont, so I chose skim-milk mozzarella for the entire dish.

Egg Pasta Frittata


Leftover pasta (I used Rigatoni, whole-wheat) - 3 cups
Part-skim Mozzarella cheese - 1 cup shredded
Fat-free/Low-fat Ricotta cheese - 1 cup
Eggs - 2 whole eggs and 1 white only
Mushrooms - 1 cup (sliced & sauteed), or any left-over roasted veggies will do
Nutmeg - 1/4 tsp
Melted butter - 1 tbsp
Milk - Only a splash to loosen up if mixture is too thick
Chopped parsley - 1/4 cup
Ground black pepper - 1/2 tsp
Shredded Mozarella - a handful for the top crust
Salt - To taste


Pre-heat oven to 425F.

In a mixing bowl, beat the eggs well, and add the butter, ricotta and mozzarella cheese. Beat the mixture with a fork till fluffy.

Add the rest of the ingredients and mix well.
Transfer into a greased 8" baking pan. Sprinkle the shredded mozarella on top and bake for about 30-35 min or till top is golden and bubbly and a toothpick/knife comes out clean when inserted in the middle.
Let rest for about 30 min (However tempting it may be, this step is very important, or you will end up with a ooey-gooey frittata.)
Slice into wedges and serve.


  1. Wow,thats tempting..n loved ur baked tofu yummy

  2. I am drooling now....Looks yumm yumm

  3. Egg & pasta fritatta sounds delicious and filling ! Yummy Div

  4. hi divya, thanks for dropping by...enjoyed going through your have a nice place..

    btw abt the curry mela, you can post it and send me the details twm issues..I will be posting round up next week..

  5. I have had a frittata when I had been to Italy..This looks absolutely tempting..reminded me of my days bk there..

    Lovely recipe...


  6. Looks delicious...there is a surprise waiting for you at my blog,please check it out:)

  7. Those awards sure look good in your sidebar ,Enjoy....:)


Thank you for taking the time to comment on this post. I will try to respond to queries as soon as I can. If I miss anything that needs to be addressed... please feel free to ping me again.
Happy cooking/baking or whatever it is you are doing in the kitchen! :)