Saturday, August 25, 2007

Pasta Convertible!?

Last night I made Ellie Krieger’s Pasta Bolognese – hearty, meaty and lots of veggies sneaked inside the sauce!

For lunch today, I saved some of the cooked linguine from last night and converted them into a fast linguini frittata!
Linguine Frittata

2 large eggs
3 tablespoons milk
½ teaspoon salt
¼ teaspoon ground pepper
2 cups plain cooked whole wheat linguine
½ cup shredded mozarella cheese
½ cup thawed frozen peas
½ cup diced smoked ham
1 teaspoon EVOO

Heat broiler. In a medium bowl, whisk together eggs, milk, s&p. Mix in cooked linguine, cheese, peas and ham.

In a broilerproof nonstick skillet, heat EVOO over medium-low heat. Pour in linguine mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1-2 minutes – watch closely so that it does not burn.

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