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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This was a recipe that I got from a friend years ago. This is a recipe that I use when I have gotten fresh eggs from the local farms. Choose a skillet that isn't too heavy so you can flip the Fritta from the plate back to the skillet. The cooking time depends on the size of the skillet used Ingredients:
1 cup penne pasta, cooked |
1/2 cup parmesan cheese |
3 tablespoons butter, melted |
6 eggs, beaten |
1 tablespoon parsley |
1 teaspoon basil |
1 pinch dill |
1 tomato, chopped |
1 tablespoon olive oil |
1 pinch salt |
1 pinch pepper |
Directions:
1. Cook pasta until al dente. Combine the parmesan and the melted butter and add to the pasta. Mix well.
2. In another dish, combine the eggs, salt, pepper, parsley basil, dill and tomato. Add to the noodle mixture.
3. In a large skillet over medium to medium high heat, add the olive oil. Tilt the skillet so the whole surface is coated. Remove most of it and add the egg mixture. Cook the one side until slightly cooked and able to move the fritta around the skillet. Place a plate over the top of the skillet and flip the egg mixture carefully onto the plate, then slide it back into the skillet. Cook until firm.
4. Serve in wedges.
5. Note: Watch that the heat doesn't get too high or the fritta will come out rubbery.
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