Vegetable Frittata recipe with Pasta – Enjoy some easy to make appetizersThis vegetable frittata recipe is one of the easy to make appetizers for which you don’t need too many ingredients. This is a clever way to get the family to eat their vegetables. It makes an excellent lunch or dinner dish. Like the French omelette, a frittata is also cooked in a skillet. The difference is that an omelette is cooked solely on a stove and served folded, but a frittata is first partially cooked on a stovetop. Later it is finished under a grill and served open-faced. Easy to make appetizers All you need to make this simple unfolded omelet is some leftover pasta, vegetables, and eggs. You can also cook some pasta especially for this vegetable frittata recipe. For this particular vegetable frittata recipe, you can use any variety of frozen pasta and veggie blend you like. However, if you have more time, you can add more stuff to the vegetable mixture perhaps halved cherry tomatoes; drained, chopped pimiento; or sauted mushrooms, onions or sweet pepper. Serve wedges of the frittata with fresh fruit slices topped with nonfat yogurt. You can also serve wedges of frittata open face on whole wheat bread or enjoy it hot or cold with a salad. Ingredients 300g (10 oz) spaghetti 60 g (2 oz) butter Instructions 1. Cook the spaghetti in a large pan of boiling water for about 10 minutes, until just tender but still retaining a little bite. 2. Add vegetables, cook for a few minutes, then drain pasta and vegetables well. 3. Whisk the eggs in a large bowl, then add the Parmesan, parsley and some salt and freshly ground pepper. Toss with the spaghetti. 4. Melt half the butter in a 23 cm (9 inch) frying and add the spaghetti mixture. Cover and cook over low heat until the base is crisp and golden. 5. Slide onto a plate, melt the remaining butter in the pan and flip the frittata back in to cook the other side (do not cover). Serve warm, cut into wedges.
Return from frittata recipe to social appetizers homepage |