Stuffed Pasta Frittata
Ingredients:
1 package Rossi Pasta Leek & Onion Linguini
3 tablespoons olive oil
1-2 tablespoons chopped onion
1 ½ cup crushed tomatoes
1/2 teaspoon dried basil
2 tablespoons butter
1/2 cup grated parmesan cheese
1 teaspoon dried parsley
3 eggs
black pepper
your favorite pizza toppings
DIRECTIONS:
1. Sauté onion in olive oil until lightly brown; add tomatoes and basil. Simmer 10-15 minutes. Set aside to cool.
2. Cook pasta according to directions; drain well and transfer to large bowl. Toss with the butter, ½ of the cheese, and parsley.
3. In a small bowl, beat eggs with some black pepper; add to pasta and mix well.
4. Get out your favorite pizza toppings (we use crumbled sausage, pepperoni, mushrooms, and mozzarella). In a large skillet heat 2 tablespoons of butter on medium heat. Coat skillet well. Take half of the pasta mixture and spread evenly over bottom of skillet.
5. Spread the filling evenly over the pasta mixture (you don't have to use all of the sauce; or make more if you want) then sprinkle remaining parmesan over the filling. Layer your toppings (sausage, pepperoni, mushroom, mozzarella, etc.). Then cover with remaining pasta mixture.
6. Gently lift edge to check bottom of frittata. Cook until golden crust forms. Once crust has formed on the bottom, put skillet under hot broiler for just a few minutes to form a golden crust on top.
7. Remove from broiler; invert frittata from skillet to large plate. Cut into pie shaped wedges and serve warm.
Serves 4-6
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