Pasta Frittata

This recipe is taken from the 1996 Milk Calendar. This is the Pasta Frittata recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 servings
pasta frittata

Ingredients

  • 1/4 cup (60 mL) butter
  • 2 medium onions chopped
  • 2 medium green bell peppers chopped
  • 1 cup (250 mL) fresh mushrooms sliced
  • 6 eggs
  • 1 cup (250 mL) Milk
  • 2 cups (500 mL) pasta cooked
  • 1 cup (250 mL) shredded Canadian Cheddar cheese
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1/4 cup (60 mL) chopped fresh basil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 2 tbsp (30 mL) grated Canadian Parmesan cheese

Preparation

Preheat the oven broiler.

Heat the butter in a skillet over medium-high heat and sauté the onions, green peppers and mushrooms.

Cook for 2 to 3 min. In a large bowl, beat the eggs and stir in the milk, pasta, Cheddar cheese, parsley, basil, salt and pepper. Pour the mixture into the skillet and let cook until the eggs are almost set and the bottom is browned (5 to 10 min).

Sprinkle with Parmesan cheese and put the skillet under the broiler at medium heat until the top is browned. Slice and serve.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 514 Calories
Protein: 25 g
Carbohydrate: 34 g
Fat: 31 g
Fibre: 3.8 g
Sodium: 1085 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 36 % / 392 mg
Vitamin B12: 62 %
Folate: 57 %
Vitamin C: 94 %
Riboflavin: 44 %