It's a Pasta, It's a Frittata... It's a Pasta Frittata

It's a Pasta, It's a Frittata... It's a Pasta Frittata

Everybody needs a "kitchen sink" recipe, a quick and easy dish that you can throw together from whatever you happen to have hanging around in the fridge--leftover meats, small chunks of cheese, the last salvageable vegetables. 

In addition to the time saved shopping and cleaning up refrigerator science projects, there's the money saved by not throwing good food out, plus the knowledge that it's not your fault all those children are starving in India. My kitchen sink dish is the pasta frittata, a sort of egg-bound pasta pie, which requires only cheese, eggs, pasta and assorted odd bits of protein and veg and as much or as little prep as you feel like.  

This version is a bit more elaborate than most, though still drawn

from the orphans in my freezer and veggie drawer, but it's really only a

guide. Feel free to substitute whatever you have on hand or happen to

like; to make it even easier, pick up a few slices of deli meat and an

assortment of veggies from your supermarket salad bar. All that's left

is to boil some pasta, beat some eggs, throw everything together in a

non-stick skillet and jam it in the oven.

Your palate,

pocketbook and refrigerator will thank you. 

Pasta Frittata

with Chorizo, Broccoli Rabe, Roasted Red Pepper and Two Cheeses

lb. spaghetti, cooked almost to al dente
3 links Mexican chorizo

package broccoli rabe
1 red bell pepper
½ small onion, chopped

cloves garlic, minced
6 eggs
¼ C. milk
1/3 C. each, grated

cheddar and manchego
Olive oil
Salt & pepper to taste 


by taking the sausage out if the casing and sauteing it until done. Set

aside. Cook broccoli rabe in simmering water until done but still a

little crunchy. Squeeze out excess water and chop coarsely. Roast red

pepper under broiler until skin is black, place in plastic bag for 10

minutes, then remove skin and cut into strips. Saute onion and garlic in

olive oil until translucent and soft. All this can be done ahead of


Preheat oven to 350 degrees.  Beat eggs with milk, salt

and pepper. Add grated cheese and mix again to combine thoroughly. Toss

pasta in bowl with sausage and veggies, then add to lightly oiled

non-stick skillet over medium heat. Pour egg and cheese mixture over

pasta and shake skillet to distribute the mixture evenly. Transfer

skillet to oven and bake for 20 to 25 minutes until eggs are set and top

is lightly browned.  

Cut into wedges and serve. (It's really

good with a small green salad). Serves 4 easy.

Sponsor Content


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >