Vermicelli Frittata

Great breakfast meal.

Vermicelli Frittata

Photo by gocatgo


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    + servings


Ingredients

  • 2

    oz vermicelli

  • 6

    eggs

  • 4

    T heavy cream

  • 1

    handful fresh basil leaves, shredded

  • 1

    handful fresh Italian parsley, chopped

  • 1

    cup freshly grated parmesan cheese

  • 2

    T butter

  • 1

    T olive oil

  • 1

    onion, finely sliced

  • 3

    large pieces bottled roasted red pepper, drained, rinsed, dried, and cut into strips

  • 1

    garlic clove, crushed

  • ¼

    t salt

  • ¼

    t ground black pepper

Directions

1. Preheat oven to 375°F. Break the pasta into small pieces. Cook pasta in a pot of salted boiling water for 8 minutes. 2. Meanwhile, break the eggs into a bowl and add the cream and herbs. Whisk in about two-thirds of the grated parmesan; Add salt, and pepper. 3. Drain the pasta well and allow to cool. Add the pasta and set aside. 4. Melt the butter in the oil in a large ovenproof nonstick frying pan. Add the onion and cook gently, stirring frequently for 5 minutes until softened. Add the peppers and garlic. 5. Pour the egg and pasta mixture into the pan and stir well. Cook over low to medium heat, without stirring, for 3- 5 minutes or until the frittata is just set underneath. Sprinkle over the remaining Parmesan and bake in the oven for 5 minutes or until set. Before serving, allow to stand for at least 5 minutes. Cut into wedges and serve warm or cold. Garnish as desired.


Nutrition

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