I took these pictures over the last week so obviously didn't have all these eggs on one day! :) "Stuck in My Heart" is off as an entry to Bee and Jai's CLICK.
Wait, wait there's more Eggs headed your way! When Kanchana announced the theme for Weekend Breakfast blogging - Omlettes, I was all ga-ga! She said Frittatas too come under this category and I've been dying to try this since long, so here goes.
Egg and Pasta Frittata (Serves:6)
The following is the original recipe, I scaled it down to serve 2. You can do the same.
1 12 ounce box Fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg
Salt and black pepper
1/4 cup chopped flat-leaf parsley
8 extra large eggs, beaten
Preheat oven to 425 degrees F.
Bring a large pot of water to a boil and salt it. Add pasta and cook 6-8 minutes -- al dente. Pasta will continue to cook in frittata. Drain and reserve.
Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine.
Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges.
The Frittata was creamy and rich, but not heavy in the slightest. It was fulfilling and tasty to the last bite.
This is off to Kanchana's Weekend Breakfast Blogging
I'm done with Eggs for a few weeks now..hehehe!