This week Ruth’s Presto Pasta Nights is hosted by Katie at Thyme for Cooking. Ever since I made my five greens pasta last week I have become mildly obsessed with greens and my fridge is bursting at the seams with them.
My submission this week is a frittata; using pasta in place of the more traditional potatoes, with purple sprouting broccoli, spring greens and soft goat’s cheese. I used fusilli in my frittata. Liking alliteration I really wanted to make the Fuss Free Flavour’s Fusilli & Farfalle Frittata, which I imagine would be interesting to try and say after a few glasses of wine!
The amounts are a guideline only – just use whatever ingredients you have; my 6 egg mix filled my 8″ frying pan. Remember to use a pan with a heat proof handle as it will be going under the grill. This was delicious freshly cooked and warm, but unlike a potato based frittata not so good cold the next day.
Greens, Goat’s Cheese and Pasta Frittata (serves 4)
3oz / 75g Pasta (I used fusilli)
6 Free Range Eggs
Handful of spring greens and purple sprouting broccoli
3 – 4 oz / 75 – 100g soft goat’s cheese
salt and pepper to taste
Put the pasta on to cook. Meanwhile prepare the greens by shredding the leaves and cutting the broccoli stalks lengthwise. Place in a colander and rinse, then wilt by pouring a kettle of boiling water over them. Crack the eggs into a bowl and lightly whisk, add pepper and salt to taste. When the pasta is cooked drain, cool by rinsing in water, return to the saucepan and add a little oil and stir well (this prevents it sticking together). Add the pasta, greens (reserving some broccoli stalks), 2/3 of the cheese to the eggs and stir well.
Warm a frying pan, add a glug of olive oil, pour in the egg mixture and cook slowly over a low heat without stirring. Arrange the remaining broccoli and goat’s cheese on top of the egg mix. Leave to cook for about 5 to 10 minutes until the eggs start to solidify. Finish cooking under the grill. When cooked the fritatta will have puffed up and have started to brown.
Leave to set for a few minutes and then carefully slide onto a plate. Serve warm.