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You are here: Home / Recipes / Recipes by Main Ingredient / Pasta / Greens, Goat’s Cheese and Pasta Frittata

Greens, Goat’s Cheese and Pasta Frittata

Published on April 29, 2010 by Helen Best-Shaw 5 Comments
Last Updated on March 7, 2019

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pasta Frittata-1

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.

 

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5 from 1 vote

Greens, Goat's Cheese and Pasta Frittata

A hearty and filling dish; makes for a perfect lunch.
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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Ingredients

  • 3 oz Pasta ((75g) I used fusilli)
  • 6 Free Range Eggs
  • Handful of spring greens and purple sprouting broccoli
  • 3 - 4 oz soft goat's cheese ((75 - 100g))
  • 1 tsp olive oil
  • salt and pepper to taste

Instructions

  • 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Greens, Goat's Cheese and Pasta Frittata
Amount Per Serving
Calories 252 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 256mg85%
Sodium 190mg8%
Potassium 174mg5%
Carbohydrates 17g6%
Sugar 1g1%
Protein 15g30%
Vitamin A 685IU14%
Vitamin C 10.1mg12%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Light Meal
Cuisine: Fusion
Keyword: frittata, Goat's Cheese and Pasta Frittata
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Filed Under: Easy Ways to Extra Veg (and Fruit), Pasta, Quick & Easy Ingredients: Cheese, Eggs, Lettuce, Oil, Pasta

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    Recipe Rating




  1. Ruth

    5 stars
    Love frittatas, love greens…so thanks for a great combination. Not sure if I could say your alliteration 5 times in a row even without wine…which won’t stop me from eating some though.

    Reply
  2. katie

    5 stars
    Fuss Free Flavour’s Fusilli & Farfalle Frittata – I rather think that has potential.
    Love goat cheese, greens and eggs – all good things

    Reply
  3. Joanne

    I love how you threw this together with odds and ends from your fridge! It looks delicious. Love the goat cheese in there…it’s one of my favorite cheeses!

    Reply
  4. Nic

    5 stars
    What a grogeous photo, love the green in it! Purple sprouting broc is one of my favourite veggies.

    Reply
  5. the caked crusader

    5 stars
    I love goat’s cheese and this looks amazing. Love the snappy “all the Fs” title!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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