Easy Parmesan Pasta Frittata with Spring Greens
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Easy Parmesan Pasta Frittata with Spring Greens
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This super easy pasta frittata uses leftover ingredients and can be prepped ahead of time. Leftovers are great and it's satisfying and delicious!
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Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 1 cup cremini mushrooms, chopped
- 2 garlic cloves, minced
- 8 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 to 3 cups baby kale or spinach
- 1 ½ cups cooked pasta
- ⅔ cup freshly grated Parmesan cheese, plus more for sprinkling
- 3 to 4 cups spring greens (or more baby kale or spinach)
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Heat an oven-safe skillet (about a 10-inch) over medium-low heat. Add 1 ½ tablespoons butter and once melted, add in the shallots and mushrooms with a pinch of salt and pepper. Stir in the garlic. Cook until softened, about 5 minutes.
- While the onions are cooking, whisk together the eggs, salt and pepper. Stir in the 2 to 3 cups greens, pasta and parmesan until combined.
- Add the remaining 1½ tablespoons of butter to the skillet. Pour the egg mixture into the skillet. Use a spatula to stir and even everything out. Let it cook for 5 minutes.
- Place the skillet in the oven and bake for 10 to 15 minutes, or until the center is set.
- While the frittata bakes, whisk together the olive oil and lemon juice with a pinch of salt and pepper. Toss the greens with the olive oil + lemon juice and toss.
- Remove from the oven and serve with the dressed spring greens and extra parmesan!
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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