Elbow Macaroni Frittata

Elbow Macaroni Frittata
Elbow Macaroni Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb elbow macaroni

  • 2

    oz thickely sliced pancetta

  • 8

    large eggs

  • 1/2

    c freshly ground romano cheese

  • 3

    cloves garlic, minced

  • 2

    TBSP chopped parsley

  • salt and freshly ground pepper

  • 2

    TBS Butter

  • 1

    roasted red bell pepper, (peeled, cored, seeded and cut into 1 inch strips)

Directions

Preheat oven to 450 degres. Cook pasta following basic method, drain well and set aside. Cook the pancetta in a large skillet over medium heat until crisp and browned. Drain on a paper towel lined plate and then cut into 1/2 in pieces. In a large bowl, whisk together eggs, romano cheese, garlic, parsley and pancetta and season with salt and pepper. Add the pasta and mix well. In a 10 inch ovenproof skillet, melt the butter over medium heat. Pour in the egg mixture, spreading it evenly, cook for about 5 minutes or until bottom is golden and the center is almost set. Transfer the skillet to the oven and bake for 2-4 minutes until the eggs are set. Run a rubber spatula around the edges of the pan to loosen frittata then invert it onto a serving plate. Arrange bell peppers strips on top if using and cut the frittata into wedges. Serve hot, warm or at room temp. Serves 4-6.

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