Pasta Frittata with Mushrooms and Gorgonzola

By DreiFromBK

For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta. The strands of angel hair formed a delicate network throughout the eggy interior. We started with dried pasta instead of leftover cooked pasta so that we could make this dish any night of the week. For convenience’s sake we skipped the traditional pasta cooking method, which requires a large pot of boiling water, and instead cooked the angel hair in just 3 cups of water in the same 10-inch nonstick skillet we then used for cooking the frittata. We kept the eggs tender by using a generous amount of extra-virgin olive oil, and we created a crispy pasta crust by letting it fry in the skillet before adding the eggs. Finally, for flavor and textural contrast, we mixed in bold add-ins. To ensure that each incorporated seamlessly into the frittata, we cut everything into bite-size pieces and precooked them before adding them to the eggs

Ingredients

• Serves 4 to 6
• To ensure the proper texture, it’s important to use angel hair pasta for this recipe. We like to serve the frittata warm or at room temperature, with a side salad.
• Ingredients
• 8 large eggs
• 4 scallions, sliced thin
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh sage
• Salt and pepper
• 2 ounces Gorgonzola cheese, crumbled (1/2 cup)
• 3 tablespoons vegetable oil
• 8 ounces cremini mushrooms, trimmed and sliced thin
• 2 garlic cloves, sliced thin
• 3 cups water
• 6 ounces angel hair pasta, broken in half

Preparation

Step 1

1. Whisk eggs, scallions, olive oil, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color. Stir in Gorgonzola and set aside.

2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/8 teaspoon salt, cover, and cook until mushrooms release liquid, 2 to 4 minutes. Remove lid and continue to cook until liquid evaporates and mushrooms turn golden brown, 3 to 5 minutes longer. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer mushrooms to bowl with egg mixture and wipe out skillet.

3. Bring water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes.

4. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer.

5. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.