Pasta Frittata

Pasta Frittata is a creative and delicious dish that combines the rich flavors of eggs, pasta, and savory ingredients like Parmesan cheese and sautéed broccoli rabe. This recipe elevates the traditional frittata by incorporating cooked angel hair pasta that forms a delicate network throughout the dish. The pasta is cooked in a unique way to create a crispy browned crust, and the tender eggs are whisked with olive oil for a luxurious texture. The addition of garlic, red pepper flakes, and white wine vinegar adds layers of flavor to the sautéed broccoli rabe. This pasta frittata is a versatile dish that can be served warm or at room temperature, making it a delightful choice for breakfast, brunch, or a light dinner.

SERVES 4 TO 6

INGREDIENTS:

• 8 large eggs
• 1 ounce Parmesan cheese, grated (½ cup)
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 3 tablespoons vegetable oil
• 2 garlic cloves, sliced thin
• ⅛ teaspoon red pepper flakes
• 8 ounces broccoli rabe, trimmed and cut into ½-inch pieces
• 3 cups plus 1 tablespoon water
• 1 tablespoon white wine vinegar
• 6 ounces angel hair pasta, broken in half

INSTRUCTIONS:

1. Whisk together the eggs, grated Parmesan cheese, extra-virgin olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper in a large bowl until the mixture is an even yellow color.
2. Heat 2 teaspoons of vegetable oil in a 10-inch nonstick skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook until fragrant for about 1 minute. Stir in the broccoli rabe, 1 tablespoon of water, and ¼ teaspoon of salt. Cover and cook until the broccoli rabe is bright green and crisp-tender for 2 to 3 minutes. Off the heat, stir in the white wine vinegar, then transfer the broccoli rabe mixture to the bowl with the egg mixture.
3. Wipe out the now-empty skillet with paper towels, then add the remaining 3 cups of water, broken angel hair pasta, remaining 7 teaspoons of vegetable oil, and ¾ teaspoon of salt. Bring the mixture to a boil over high heat and cook, stirring occasionally, until the pasta is tender, the water has evaporated, and the pasta starts to sizzle in the oil. This will take about 8 to 12 minutes.
4. Reduce the heat to medium and cook the pasta, swirling the pan and scraping under the edge of the pasta with a heat-resistant rubber spatula frequently (do not stir), until the bottom turns golden and starts to crisp for about 5 to 7 minutes.
5. Use the spatula to push some of the pasta up the sides of the skillet to cover the entire surface. Pour the egg and broccoli rabe mixture over the pasta. Using tongs, lift up loose strands of pasta to allow the egg to flow toward the pan, taking care not to disturb the crispy bottom crust.
6. Cover the skillet and continue to cook the frittata over medium heat until the bottom crust turns golden brown and the top is just set (the egg below the very top will still be slightly raw). This will take about 5 to 8 minutes.
7. Slide the frittata onto a large plate, then invert it onto a second large plate and slide it back into the skillet with the browned side facing up. Use a rubber spatula to tuck the edges of the frittata into the skillet. Continue to cook over medium heat until the second side is golden brown for about 2 to 4 minutes.
8. Remove the skillet from the heat and let the frittata stand for 5 minutes. Invert the frittata onto a cutting board using your hand or the pan lid. Cut it into wedges and serve.

This Pasta Frittata recipe brings together the wonderful textures and flavors of pasta and eggs in a unique and appetizing way. The combination of crispy pasta crust, tender eggs, and sautéed broccoli rabe creates a satisfying and impressive dish that’s perfect for any meal of the day.