Vermicelli Frittata

By gocatgo

Great breakfast meal.

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
• 1/4 t salt
• 1/4 t ground black pepper

Details

Servings 6

Preparation

Step 1

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.