If you don’t have enough time to make a decadent brunch, it only takes a few minutes to put together this delicious frittata.

The best thing about a frittata is that you can use as many or as few vegetables as you like, and you can choose the vegetables that you want to use. I wanted to keep this frittata simple, but flavorful, but you can use anything from artichokes to mushrooms!
Angel Hair Frittata
1/4 Package Angel Hair Pasta (normal or wheat)
3 Medium Sized Zucchini
1 Red Bell Pepper
2-3 Cloves Garlic
10 Medium Eggs
Splash of Milk
White Pepper
Kosher Salt
Olive Oil
A Few Sprigs of Parsley
Cheese– Optional, your choice.
Large Frying pan that is Oven Safe
Preheat the oven to 350º F, or turn on your broiler.
In order to prepare this dish, it’s important to get everything ready in advance. The preparation takes more time than the cooking, but it’s worth it in the end.
1. Start with the zucchini, these directions may look familiar, since they are the same from the “sauce-less pasta that will blow your mind.” If you don’t have a mandoline or a “thin french fry cutter” just use a plain old knife to cut your zucchini. You want your slices to be as thin as possible and as long as possible. Start by cutting the zucchini into “spaghetti” shapes, toss it in a bowl with a little salt and pepper and set aside After the Zucchini, slice the red bell pepper as thinly as possible in long strips.*If you prefer diced vegetables, you may also choose that path, but I find with long pasta-based frittatas it’s nice to have the vegetables cut in a similar shape. When you have finished cutting your veggies, you’re ready to start your frittata.
2. Cook angel hair according to package directions. Normal pasta usually takes two minutes, wheat usually takes 5. Once pasta is cooked, drain and mix with a little olive oil so it doesn’t stick together.
3. Beat the eggs with a splash of milk, a dash of white pepper, and a few garlic cloves that have been finely minced.
4. Heat up the frying pan with a bit of olive oil, and add the veggies and the cooked angel hair. Let the vegetables cook a bit before adding the egg mixture. When you are pleased with the way in which the veggies and pasta have been mixed around, pour the egg mixture all around the pan, evenly spreading it over the colorful veggies.
5. Once you have fully cooked the bottom of the egg mixture, bring the pan over to the oven, and slide it under your broiler for 15-20 minutes, or until the top has fully cooked. You can test this by running a toothpick or a knife through the center of the mixture to see if it has cooked through. At this stage you can sprinkle cheese on top, an optional step. Let the cheese melt, and then remove the frittata from the oven. Be careful! The pan may not look hot since you’re used to taking it off of the stove, but I have burned myself one too many times in this stage.
6. Here you have the option of flipping your frittata twice, first you flip it out of the pan onto one plate, and then flip it over to another plate. If you have used cheese this may not be the best option.
7. Decorate! Slice up an avocado and lay the slices around the frittata, then sprinkle some freshly chopped parsley, and voilá! You have a frittata!
Love and Happy Spatulas,
Alyssa
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