One of my passions is food. When I get heavy into writing
and editing (where I am now), food is an essential energy source, and an occasional distraction. But, I do enjoy preparing dishes, and sharing them with
friends and family. Whether making a recipe written decades ago by my great
grandmother, or testing a new one, there is often a bit of excitement that hovers around the kitchen.
Cooking can be intense, or soothing for me—depends a lot on
the day, the recipe, and how famished the crew waiting to be fed is. While I’ve
tried a number of recipes, I have to say this is the first I can recall ever making
a Pasta Frittata. Usually, the pasta in our house is made into a main course
one night, and the cold leftovers consumed the next day or so by our hungry
kids. Okay, my husband and I sometimes eat them cold, too.
Anyway, when I got this recipe I really wanted to try it
out. The frittata looked nice with a golden, crispy crust, and the family loved that it had pasta, so
they enjoyed trying the Broccoli Rabe and Parmesan version. I’d make it again, and maybe try the Sausage and Hot Peppers
version from Cook’s Illustrated. Either way, it’s a nice change to handfuls of
cold spaghetti.
Here’s the sample recipe I tested. To get the final
version, you can buy the magazine or check it out online. It’s a fairly
straightforward dish, and cooked on the stovetop, so it’s worth a try.
Enjoy!
Pasta Frittata with Broccoli Rabe
Serves 6 to 8
To ensure the proper texture, it’s important to use
angel hair pasta with this recipe. We like to serve the frittata warm or at
room temperature, with a side salad.
8 large eggs
3 tablespoons extra virgin olive oil
1 ounce Parmesan cheese, grated (1/2 cup)
Salt and pepper
3 tablespoons vegetable oil
2 garlic cloves, sliced thin
1/8 teaspoon red pepper flakes
8 ounces broccoli rabe, trimmed and cut into ½-inch
pieces
3 cups plus 1 tablespoon water
1 tablespoon white wine vinegar
6 ounces angel hair, broken in half
1. Whisk eggs, olive oil, Parmesan, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl until egg is even yellow color; set aside.
2. Heat 2 teaspoons vegetable oil in 10-inch nonstick
skillet over medium heat until shimmering. Add garlic and pepper flakes and
cook for 1 minute. Add broccoli rabe, 1 tablespoon water, and ¼ teaspoon salt
and toss to evenly coat. Cover skillet and cook until broccoli rabe is bright
green and crisp-tender, 2 to 3 minutes. Remove skillet from heat and stir in
vinegar. Transfer broccoli rabe to bowl with egg mixture and wipe out skillet.
3. Bring remaining 3 cups water, pasta, remaining 7
teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now empty skillet
over high heat. Cook, stirring occasionally, until pasta is tender, water has
evaporated, and pasta starts to sizzle in oil, 9 to 12 minutes. Reduce heat to
medium and continue to cook pasta, shaking pan occasionally (do not stir),
until bottom crisps and turns golden, 5 to 7 minutes.
4. Using spatula, push some pasta up sides of skillet so
that entire pan surface is covered in pasta. Pour egg mixture over pasta. Using
tongs, lift up loose strands of pasta to allow egg to flow towards pan, being
careful not to pull up crispy bottom crust. Cover skillet and continue to cook
over medium heat until bottom crust turns golden brown and top of frittata is
just set (egg below very top will still be raw), 6 to 8 minutes. Following the flip
instructions, slide frittata onto large plate. Invert frittata onto second
large plate and slide it browned-side up back into skillet. Tuck edges of
frittata into skillet with rubber spatula. Continue to cook second side of
frittata until light brown, 3 to 5 minutes longer.
5. Remove pan from heat and let stand for 5 minutes.
Invert frittata onto cutting board, cut into wedges and serve.
HOW TO FLIP
1.
SLIDE After browning first side, loosen with rubber spatula and slide onto large plate.
2. FLIP Place second plate face-down over frittata; invert browned-site up on
second plate.
3. SLIDE Slide
frittata back into pan, browned side-up, and tuck edges into pan with rubber
spatula.
