Name: Pasta Frittata Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 5 eggs; 1/2 cup (50 g) mozzarella cheese, grated; 1/2 cup (35 g) Parmesan cheese, freshly grated; 3 cups (750 ml) leftover cooked pasta of your choice; 2 tbsp butter; 6 cherry tomatoes, halved; 6 mini bocconcini, halved; Basil leaves, to taste

Ingredients

- 5 eggs
- 1/2 cup (50 g) mozzarella cheese, grated
- 1/2 cup (35 g) Parmesan cheese, freshly grated
- 3 cups (750 ml) leftover cooked pasta of your choice
- 2 tbsp butter
- 6 cherry tomatoes, halved
- 6 mini bocconcini, halved
- Basil leaves, to taste

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a large bowl, whisk the eggs. Add both cheeses. Lightly season with salt and pepper. Add the pasta and mix well.
- In a large ovenproof non-stick skillet over medium heat, melt the butter. Pour in the egg and pasta mixture. Cook, while stirring, until the bottom and sides of the mixture start to set, about 3 minutes. Top with the tomatoes and cook 2 more minutes. Cover the surface with the bocconcini.
- Transfer to the oven and bake for 6 to 8 minutes or until the frittata is completely set. With a spatula, unmould the frittata onto a serving dish. Sprinkle with the basil leaves and cut into wedges.

Pasta Frittata Pizza

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Silicone Whisk