Just like omelets you can add anything to frittatas. One of my favorites is pasta! You can make some fresh or even better- use up left overs! Any kind of pasta will work; plain, white or red sauced, long or shaped pasta. I had some
Garlicy Fettuccine Alfredo left over and let's face it, Alfredo just doesn't reheat well. So, I decided to make these mini frittatas. My husband loves them. They are like a mini meal all in one & they are easily portable! Perfect for week day breakfasts! I used bacon but you could use ham, sausage, deli meat, or left over chicken- what ever you have on hand!
Ingredients:
Eggs
1 1/2- 2 cups Cooked Pasta (or left over)
6 eggs
1/2 cup Milk
1/2 cup Shredded Cheese (I used Mozzarella)
2 Green Onions, chopped
2 pieces of Bacon, cooked & chopped
Salt & Pepper, to taste
Directions:
Preheat the oven to 375 degrees. Spray a standard muffin tin with nonstick spray.
In a medium bowl, break the eggs. Add the milk & whisk.
I used leftover sauced pasta but you could use plain, cooked pasta instead. If you use a long pasta like this fettuccine, you need to cut it up. If you are using a smaller pasta like elbow noodles you can leave them whole.
Add the chopped onions, pasta, shredded cheese, & bacon to the egg mixture. Season with salt & pepper; stir to combine.
Spoon evenly into muffin tins filling about 2/3s of the way.
Bake at 375 degrees for 30-35 minutes, until set.
Allow the frittatas to cool a few minutes in the tins before removing.
Enjoy!
This recipe makes 12 mini frittatas.
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