Angel Hair Frittata Recipes

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ANGEL HAIR FRITTATA



Angel Hair Frittata image

Make and share this Angel Hair Frittata recipe from Food.com.

Provided by Jennifer Frederick-

Categories     Breakfast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 small zucchini, sliced
1 tomatoes, seeded and chopped
2 large mushrooms, sliced
1 green onion, sliced
4 cloves garlic, minced
2 tablespoons black olives, chopped
1/4 teaspoon dried basil, crumbled
1/8 teaspoon dried oregano, crumbled
4 eggs
1 1/2 cups romano cheese, grated
6 ounces angel hair pasta, freshly cooked
romano cheese, grated
2 tomatoes, chopped

Steps:

  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
  • Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes.
  • Add olives and herbs.
  • Cool.
  • Preheat broiler.
  • Beat eggs and 1.5 cups cheese in large bowl.
  • Season with salt and pepper.
  • Mix in vegetables and pasta.
  • Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat.
  • Add egg mixture to skillet.
  • Press mixture with back of spatula to even thickness.
  • Cook until frittata is set and golden brown on bottom.
  • Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes.
  • Run small knife around edge of frittata to loosen.
  • Invert skillet onto large plate.
  • Remove skillet.
  • Cut frittata into wedges.
  • Serve, passing additional cheese and chopped tomatotes separately.

DEVILED FRITTATA AND HEAVENLY ANGEL HAIR PASTA



Deviled Frittata and Heavenly Angel Hair Pasta image

This pairs a mayo-free, warm, spicy take on deviled eggs with a pasta favorite from Trattoria Garga in Florence. The original "Pasta Magnifico" is richer with more cream and liquor rather than wine. This lighter version is molto bene for brunch or a late night bite. Your pick - it's always brunch somewhere.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 20

1 pound angel hair pasta
Salt
5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery and greens from the heart, finely chopped
2 cloves garlic, finely chopped
1/4 cup green olives and pimiento, finely chopped
1 teaspoon paprika, plus more for garnish
Black pepper
2 rounded teaspoon Dijon mustard
1 tablespoon hot sauce
12 large eggs
3/4 cup cream
A handful of flat leaf parsley, finely chopped
2 shallots, thinly sliced
1 orange, zested
1 tablespoon plus 1 teaspoon lemon zest
1/2 cup white wine
1/3 cup Pecorino Romano, a very generous handful
10 to 12 basil leaves, torn or shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Bring a large pot of water to a boil. When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes.
  • Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat. Add onions and gently cook 5 minutes. Do not caramelize the onions just let them get translucent and sweet. Add celery, garlic and olives and season with paprika, salt, and pepper. Stir in mustard and hot sauce. Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan. Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet. Transfer the pan to the oven and bake until golden, 12 minutes or so. Garnish with the paprika after you remove the frittata from the oven.
  • Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan. Add shallots and cook 5 minutes. Add zest and wine then reduce a minute or so more. Add the remaining 1/2 cup cream, reduce 2 minutes. Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining. Toss pasta with cheese and season with salt and pepper. Transfer pasta to a bowl and garnish with a large amount of fresh basil. Yum-o!

ANGEL HAIR FRITTATA



Angel Hair Frittata image

Provided by Marilou Robinson

Categories     Cheese     Egg     Pasta     Vegetable     Appetizer     Brunch     Bake     Vegetarian     Summer     Bon Appétit     Portland     Oregon     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 14

4 tablespoons olive oil
2 small zucchini, sliced
1 tomato, seeded, chopped
2 large mushrooms, sliced
1 green onion, sliced
4 garlic cloves, minced
2 tablespoons chopped black olives
1/4 teaspoon dried basil, crumbled
1/8 teaspoon dried oregano, crumbled
4 eggs
1 1/2 cups grated Romano cheese
6 ounces angel hair pasta, freshly cooked
Additional grated Romano cheese
2 tomatoes, chopped

Steps:

  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool.
  • Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately.

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