Pesto Pasta Frittata
A delicious Italian-inspired frittata combining eggs, pasta, and pesto for a perfect brunch or light dinner dish. This versatile meal transforms leftover pasta into a fluffy egg dish enriched with Parmesan cheese and aromatic pesto.
Ingredients
- •8 whole large eggs
- •¼ cup whole milk or cream
- •½ cup grated Parmesan cheese
- •¾ teaspoon Kosher salt
- •¼ teaspoon Freshly ground black pepper
- •1 cup cooked pasta
- •¼ cup pesto or Roasted Garlic-Herb Sauce
- •1 tablespoon unsalted butter
Cooking Instructions
- 1.
Set a rack in the upper third of the oven and preheat it to 400°F.
10 min
- 2.
In a large bowl, whisk together the eggs, milk, Parmesan, 3/4 teaspoon kosher salt, and a few grinds of black pepper.
3 min
- 3.
In a separate bowl, toss the pasta with the pesto or herb sauce.
2 min
- 4.
Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
3 min
- 5.
Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
15 min
- 6.
Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.
2 min
