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February 13, 2010

Mushroom and Pasta Frittata

Yesterday I was watching Everyday Italian and Giada was making this frittata. It looked so easy and delicious that I decided I should make one myself – but then again, Giada could be making a heart soufflĂ© a la True Blood and make it look easy and delicious…

Yesterday being Friday, official refrigerator clean-up day in my house, I had to use what I had on hand. The frittata came out tasty and certainly good-looking, although it was missing something, some layer of flavor. I wouldn’t want to add meat to this dish because the mushrooms are hearty enough, but maybe bacon? Any suggestions?

(Serves up to 6)


6 eggs

3 tbsp milk

¼ c grated parmesan cheese

3 tbsp chopped parsley

8 oz baby bella mushrooms, chopped

¾ c slightly undercooked short-cut pasta

1 tsp salt, ½ tsp pepper

Preheat the oven to 375 F.

In a bowl, whisk together eggs, milk and cheese. Add the rest of the ingredients and stir to combine. Pour mixture into a greased round baking dish and bake for 30 minutes. Slice into wedges and serve with marinara sauce.


George Gaston said...

Sasha, this is a great way to clean out the fridge. And your frittata looks perfect. Possibly to add flavor, maybe a little heat... a dash of Tabasco. Just enough to give dimension, but not overpower.

Have a great weekend...

Chef Fresco said...

Looks tasty and easy! Nice creation!