Broccoli and Pasta Frittata
By Jocelyn Iyog
A healthy and tasty alternative to boring omelet.
Ingredients:
1 large onion, finely chopped
4 tablespoons olive oil
2 cloves garlic, minced
1 pound can chopped tomatoes, drained
1 tablespoon tomato paste
1 tablespoon fresh basil, minced
1/2 teaspoon dried oregano
4 large eggs
1/2 cup freshly grated Parmesan cheese
3 cups cooked pasta (spaghetti, macaroni, or penne)
2 cups broccoli florets, blanched
4 ounces mozzarella cheese, grated
Minced fresh basil, oregano, and parsley
Salt and pepper to taste
Procedure:
Preheat a medium-sized broiler. In a large, deep skillet, cook the
onions in 2 tablespoons of olive oil over moderate heat, stirring
occasionally, for 5 minutes or until golden brown. Toss in the garlic
and cook for 1 minute, still stirring. Add in the tomatoes, tomato
paste, basil, and oregano. Season with salt and pepper to taste. Simmer
the mixture under low heat, stirring occasionally until thick or until
sauce sticks to the spoon or ladle.
In a owl, combine the 4 eggs, all but 2 tablespoons of the Parmesan
cheese. Sprinkle some salt and pepper to taste. In a skillet, heat the
remaining oil until hot enough. Add the cooked pasta and toss to coat
the pasta thoroughly with the oil. Tap the pasta into an even layer,
pour in the egg mixture, and cook over moderately low heat for 8 to 10
minutes, or until the bottom is golden brown when lifted slightly.
Scatter the broccoli over the pasta, and top with the tomato mixture.
Sprinkle with the mozzarella, the remaining Parmesan cheese, and the
fresh herbs. Broil about 4 inches from the flame for 3 to 4 minutes, or
until the cheese has melted. Slide into a serving plate and cut into
wedges.
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