| Level: | Easy |
| Total: | 19 min |
| Prep: | 5 min |
| Cook: | 14 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 eggs
- 3 tablespoons whipping cream
- 1 cup grated Parmesan
- 3 cups cooked and cooled penne pasta
- 3 tablespoons coarsely chopped fresh thyme leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
- In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
- Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 185 mg |
| Sodium | 409 mg |
Reviews
This is easy — just watch what Giada does. It came together fast and was a great way to use a bunch of eggs I accidentally cracked when I dropped the carton (oops!). Ya gotta break a few eggs to make an omelet. I used 6 oz. [dried weight, then cooked] of whole wheat spaghetti, broken in half, instead of penne. Versatile start to many good things.
Love this easy recipe. I added minced garlic & used leftover basil pesto pasta, which I would definitely do again. Good way to “rework” a dish that you have served once and don’t want to serve again as a leftover meal. Great for dinner, but just as good the next morning as a quick, out the door, breakfast. Thanks Giada!!
It’s a good basic recipe… Try adding: saute sliced crimini mushrooms, with chopped garlic, shallots. 🙂
followed the recipe exactly, found it bland and dry. The only reason i gave it as many as 3 stars is it’s a good base to which you can add your own ingredients
Tasty flavors, but a tad dry
the reason i give this 5 stars is because this recipe is so easy to make and you can throw in whatever extra veggies you have in the house! I love to add carrots and crimini mushrooms to the mix. it always turns out delicious and it’s a true crowd pleaser. i also like it because it’s perfect for leftovers :
My family and I enjoyed this recipe. I also had a couple friends pop over and was able to serve as a snack for them, they loved it and wanted the recipe. I raise chickens and always have lots of eggs this is one my go to recipes. I have made this as written and also with my own spins, changing up the herbs/cheese based on what I have on hand. Use the technique and experiment, I have been happy with everything I have made. Just love the crunchy bits around the edge.
This is a great recipe, very versatile. I like to make Giada’s angel hair with sundried tomatoes and goat cheese on one night, and then use the leftovers to make this frittata. Great way to recreate leftovers!
Whoever said this came out bland more than likely did not use fresh herbs and/or not enough seasoning. This was absolutely fantastic!!!!
I liked this dish, I thought it was a great use of left over pasta.