Broccoli, Bacon, Pasta, and Parmesan Frittata (Spaghetti Omelet)
Committee meeting working lunch, 5/17/12
Frittatas are a great way to use up leftovers. The basic idea is that you can combine any pre-cooked ingredients (broccoli, bacon, and pasta, in this case) with enough eggs to cover them, then add seasonings (parmesan cheese, salt, and pepper, here) and cook until set. A different recipe that follows this basic idea is the Spanish Potato Omelet. Feel free to experiment with this recipe to see what vegetables and starches you like best with your eggs.
- 4 slices bacon, roughly chopped
- 3 cups cooked broccoli (steamed, boiled, roasted, leftover – it all works)*
- 3 cups cooked pasta, any shape (leftovers are perfect for this)
- 10 eggs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- black pepper, to taste
Heat a large skillet. Add bacon and cook on medium heat until bacon is crisp. Remove bacon to a large bowl and leave grease in the pan. Turn off the heat while you prepare the rest of the ingredients.
To the bowl with the bacon, add broccoli and pasta. Add eggs, cracking each into a small bowl or cup before adding it to the large bowl (this is to make sure that a bad egg or pieces of shell won’t ruin your whole mixture). Add cheese, salt, and pepper.
Turn the heat back on under the skillet with the bacon grease. When the grease is very hot, add the egg mixture and allow to cook over medium heat until cooked about halfway through, about 7-10 minutes.
Flipping the frittata: using potholders or oven mitts, place a large plate over the skillet. Take the whole business over the sink (just in case) and flip the half-cooked frittata out of skillet and onto the plate. Put the skillet back on the stove, then slide the frittata back into the pan, raw side down.
Continue to cook until fully cooked through, 5-7 minutes, then flip or slide onto a plate.
Serve warm, room temperature, or cold.
*Broccoli can be grown in your Nebraska garden.