Elbow Macaroni Frittata
- 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)
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.