A frittata is nothing more than an open-faced omelette, and is in fact, much easier to make. It’s also a natural repository for leftovers from the fridge – particularly any kind of pasta. This one uses Edamame, olives and two kinds of cheese. Any combination of cheese will work, preferably a sharp one and one that melts well.
Ingredients 1 tablespoon olive oil
½ cup chopped ham
½ cup chopped onion
1 ½ cups leftover cooked linguine
1 ½ cups cooked Edamame
¼ teaspoon garlic salt
1/8 teaspoon pepper
12 chopped kalamata olives
½ cup crumbled queso fresco or ricotta cheese
5 eggs, beaten
½ cup grated pepper jack cheese
Instructions Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add ham and onion, saute’ 3 minutes. Add linguine; cook 2 minutes. Add Edamame, garlic salt and pepper, cook 2 minutes. Sprinkle with olives and queso fresco. Pour eggs over cheese. Cover and cook over medium-low heat 4 minutes or until eggs are set. Place skillet in oven. Cover and cook 10 minutes. Sprinkle with pepper jack cheese, cook 2 minutes or until cheese is melted. Cut into wedges.
Notes YIELD: 6 SERVINGS.
CALORIES 304 (44% from fat); FAT 15g (sat 4g, mono 6g, poly 1.3g); PROTEIN 18g; CARBOHYDRATE 23g; FIBER 3g; CHOLESTEROL 192mg; IRON 2.5mg; SODUIM 506mg; CALCIUM 134mg
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