Showing posts with label Frittatas. Show all posts
Showing posts with label Frittatas. Show all posts

Tuesday, October 23, 2012

Leftover Pasta? Make a Frittata!

2012-10-23-PastaFrittata-2.jpgThe next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you'll try this. I've been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands down my favorite way to use up leftover pastaalong with whatever else is hanging around in the fridge.

2012-10-23-PastaFrittata-1.jpgYou make this frittata just like any other. First, cook any meats or vegetables you want to add, then stir in the leftover pasta until it's warmed through. Sprinkle with cheese, then pour the whisked eggs over top. Bake until set and serve. (See our full tutorial on How to Make a Frittata for a more in-depth description.)

This works equally well with plain un-sauced pasta or with a portion or two of an actual pasta dish (the pasta pictured here was leftover Fettuccine with Butternut Squash, Brown Butter, and Sage). If the pasta is very saucy, the frittata sometimes doesn't hold together quite as well. I'm happy with the jumble on my plate when this happens, but you can also warm the dish briefly in the microwave and then lift the pasta from the sauce before making the frittata.

If the idea of cooking chewy pasta into a eggy frittata sounds completely bizarre to you, like taking breakfast-for-dinner a little too far, I urge you to try it just once. I think you'll be hooked.

Do you ever make pasta frittatas? Have any favorite combos?

Related: Cook Once, Eat Twice: 7 Recipes That Make Great Leftovers

(Image: Emma Christensen)


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Thursday, September 6, 2012

How Do I Make a New Zealand-Style Roasted Vegetable Frittata? Good Questions

2012_09_06-FrittataGQ.jpgQ: While traveling through New Zealand, I discovered roasted vegetable frittatas, which are quite different from the North American version of frittatas: about 2-3" thick, simultaneously eggy and creamy rather than spongy, and loaded with roasted veggies.

They are almost like a thick slice of egg-and-veg cake and I haven't been able to find a good recipe for them. Can you share one?

Sent by Jenn

Editor: Jenn, we have a hunch that it might not be the recipe that made roasted vegetable frittatas so different in New Zealand, but the quality and type of dairy used. We've heard that the dairy products in Australia and New Zealand are much richer (and more delicious!) than those found in the United States.

If none of our readers familiar with New Zealand cuisine are able to help out, you might also try this recipe from an Australia-based blog that we featured, which layers roasted vegetables with eggy crepes.

Get the recipe: Roasted Vegetable Crepe Cake at The Three Cheeses

Readers, do you have any recommendations or recipes for making a New Zealand-style frittata?

Next question?

Related: How to Make a Foolproof Quiche

(Image: Emma Christensen)


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Tuesday, September 4, 2012

From Quiches to Frittatas: 10 Make-Ahead Breakfast Recipes With Eggs Kitchn Recipe Roundup

It's EGG week here on The Kitchn, which is the perfect excuse to go back into our recipe archive and dig up some old favorites. Not all egg recipes require you to make them in the morning and eat them immediately. For frying and poaching, yes, but there are plenty of egg dishesquiches, frittatas, breakfast casserolesthat can be made ahead of time, so all you have to do in the morning is reheat and eat!

TOP ROW
1 Artichoke, Kale and Ricotta Pie
2 Broccoli & Spaghetti Frittata
3 Crustless Mini Quiches
4 Bacon, Potato and Egg Breakfast Casserole
5 Kale and Goat Cheese Frittata Cups

BOTTOM ROW
6 Sausage, Artichoke & Goat Cheese Egg Bake
7 Country Ham & Onion Quiche Baked in a Sheet Pan
8 Basic Oven Omelet
9 Potato, Red Pepper, and Feta Frittata
10 Sweet Potato Hash with Sausage & Eggs

Related: You Can Sleep In! Tips for Making Brunch Ahead of Time

(Images: see linked posts for full image credits)


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