Pasta frittata

January 17, 2016 (Last Updated: January 30, 2019)
Pasta frittata recipe

This is sure to be one of the most unique breakfast/brunch/lunch dishes you’ve ever had. A pasta frittata is delicious comfort food, bursting with sharp flavours. 

Print Recipe

Pasta frittata

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 300g tagliatelle
  • 30ml (2 tbsp) olive oil
  • 190ml (¾ cup) milk
  • 4 large eggs, beaten
  • salt and freshly ground black pepper, to taste
  • 100g pancetta, chopped and pan-fried
  • 12 black olives, pitted and chopped
  • 5ml (1 tsp) capers, finely chopped
  • 80ml (1/3 cup) cherry tomatoes, halved
  • 80ml (1/3 cup) artichokes
  • handful fresh flat-leaf parsley, chopped
  • 60ml (¼ cup) Pecorino shavings
  • handful fresh rocket, to serve

Instructions

1

Cook the pasta in boiling salted water until al dente. Drain and set aside.

2

Heat the oil in a pan and add the pasta.

3

Combine the milk and eggs. Season and pour over the pasta in the pan.

4

Gently stir through the pancetta, olives, capers, tomatoes, artichokes and parsley.

5

Scatter the Pecorino on top and slowly cook on low heat until the egg mixture has set.

6

Slice and serve hot or cold with the rocket.

Notes

To drink: Veenwouden Vivat Bacchus White 2009, a viognier and chenin blend full of white peach and spice.

 

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January 17, 2016 (Last Updated: January 30, 2019) By
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