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Pasta, Thyme and Parmesan Frittata
Italians are known to use leftover pasta as a filling for frittatas. In this recipe, we use spaghetti or bucatini (a tubular pasta similar to spaghetti) for a frittata enriched with cheese and seasoned with parsley and thyme. For the best flavor and texture, we used two kinds of cheese: Parmesan for its salty-sweet nuttiness and sharp or extra-sharp white cheddar for its creaminess. Gruyère is a good alternative to cheddar.
4
Servings
Tip
Don’t forget to rinse the pasta after draining. Rinsing halts the cooking so the pasta won't continue to soften as it waits to go into the skillet. And don't use a conventional skillet. A nonstick coating allows the frittata to slide out of the pan. Make sure the skillet is oven-safe, as the frittata finishes cooking in a 350°F oven.
45 minutes
Ingredients
-
4
ounces spaghetti or bucatini, broken in half
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 350°F with a rack in the upper-middle position. In a medium saucepan, bring 2 quarts of water to boil. Add the pasta and 1 tablespoon salt, then cook until the pasta is al dente. Drain, then rinse under cold water. Spread on a paper towel–lined plate and set aside. In a large bowl, whisk the eggs and ½ teaspoon each salt and pepper. Stir in ¾ cup of the cheddar, the Parmesan, parsley and thyme.
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December 12, 2022
Mmmm, spaghetti pie
The only thing I changed was using frozen (from my garden) leeks and parsley. Otherwise I stayed with the recipe as written. Another winner!
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