Friday, September 05, 2014

Pasta Frittata with Roasted Vegetables

Sometimes simple is best.

There are times that I beat myself up over what to make for dinner on the weekends. Should I make something interesting or fancy? Something I've never made before? Something blog-worthy? Needless to say, everything we concoct in our kitchen is not blog-worthy, but we do try. And while I'm usually tinkering with a new recipe at some point during the week, there are plenty of times when I just do not want to think about it. I want to open the fridge and have something jump out at me, screaming, "I AM DINNER!" That never happens, of course, and damn good thing--screaming food would be pretty scary.
See? Scary.
But there was that bag of leftover spaghetti. Definitely not enough for two servings, and not quite enough for one serving (well, one serving for me, ok, but not one serving for Mr Minx). We also had a nearly-full carton of eggs. Didn't I just read something on Facebook about pasta frittatas? Why yes, yes I did. A giant omelette- or quiche-type thing with pasta in it...why the hell not?

I found a recipe by Gabrielle Corcos, hubby of actress Debi Mazar, and her co-star on the show Extra Virgin. It was easy peasy, and included only 2 tablespoons of grated Parmesan cheese. Other recipes I found called for half a cup...holy moly, that's a lot of money cheese! I decided to use Corcos' recipe as a base, and would add some veggies to it, onions and garlic, maybe green beans, corn, and tomatoes, since those were left from the CSA box. I roasted the green beans and tomatoes with a bit of oil and salt (balsamic vinegar and brown sugar on the tomatoes, too), then changed my mind. The corn went in though, as did onions, garlic, and freshly snipped chives and basil from the garden.

Did I mention that this was my first-ever frittata? Look how pretty it was! Even if the spaghetti does kinda resemble worms....

We also ate those roasted beans and tomatoes, after tossing them together and letting them come to room temperature. Definitely a filling vegetarian meal that didn't miss the meat.

Pasta Frittata, adapted from a recipe by Gabriele Corcos and Debi Mazar

3 tablespoons olive oil
1/2 onion, chopped
3 cloves garlic, minced
Kernels from 1 ear of corn
Small handful of basil, julienned
1 tablespoon minced chives
2 cups leftover cooked spaghetti, roughly chopped
5 large eggs
1/2 cup milk
2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper

Preheat your broiler.

Heat 2 tablespoons of the olive oil in a 10-inch nonstick saute pan over medium heat. Cook the onion until lightly browned, add the garlic, corn, and pasta and stir until warmed through, 2 to 3 minutes.

Meanwhile, beat the eggs with the milk in a large bowl. Add the Parmesan and season with salt and pepper.

Add the remaining tablespoon of olive oil to the pan of veg and pasta. Pour the egg mixture over. Cover pan and cook until the edges of the frittata start to brown and the center is only slightly runny, about 12 minutes. Transfer pan to the broiler and cook until the center is set and top is nicely browned.

To serve, slide the frittata onto a cutting board and slice into wedges.

Serves 4.

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