Wednesday, June 16, 2010

Onion, Tomato, Mushroom and Thyme Frittata

Mushroom Onion Tomato Thyme Frittata

2.5 c cooked pasta
1 sweet onion halved and sliced
1/2 pt cherry tomatoes halved
1/2 box mushrooms chopped
3 cloves garlic minced
1 tsp dried thyme
6 eggs enough to cover the pasta
2/3 c milk
1/2 c grated Parmesan cheese
2 tbsp butter

cook and cool the pasta
caramelize the onion with the butter on a low heat
take the onions out of the pan, cook the tomatoes mushrooms and garlic til mushrooms are browned
add thyme
remove from heat and add to cooled pasta along with onions

In separate bowl mix eggs, milk, salt, pepper and cheese

Pour egg mixture into pasta and veggies

Spray a non stick skillet with pam and pour egg and pasta mixture in.

Cook on one side for about 8 minutes, running a thin spatula around the edge periodically to make sure it isn't sticking

when the edges get brown, get a plate slightly smaller than the skillet and put it on top of the skillet upside down

Flip the frittata onto the plate, then slide back into the pan with the browned side up.

Cook for another 8 minutes or so, then flip it back onto the plate

let it sit for a bit and cool a smidge, then slice

The one pictured was made with 3 cups of pasta, and is somewhat structurally unsound because I added more veggies than the recipe I was jumping off from called for. I think reducing the pasta in the frittata will increase the stability as the egg to non egg ratio will be better allowing for more binding.

while structurally questionable, the frittata pictured is undeniably tasty

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