Pancetta Pepper and Capellini Frittata

Pancetta Pepper and Capellini Frittata

It was a lazy Sunday yesterday.  Didn’t do much but cooking and chores, which included ransacking my fridge and tossing anything past its prime and unpleasant.  I was going through the fridge and saw some leftover fresh capellini pasta and bell pepper I wanted to use up, and this dish was the perfect place to use them in.  The frittata was very filling.  The pasta really made it more substantial than your average frittata and it gave it texture! Enjoy this on any lazy day off.  Until next time…

Pancetta Pepper and Capellini Frittata

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Ingredients:

  • 6 eggs
  • 1 tablespoon of half and half
  • 1/2 cup of grated parmesan cheese
  • salt and pepper to season
  • olive oil for cooking
  • 1 slice of pancetta about 1/2″ thick, coarsely chopped
  • 1 small red bell pepper, chopped
  • 6 ounces of fresh capellini pasta, cooked and drizzled with extra virgin olive oil
  • 2 scallions, finely chopped

Preparation:

Arrange the oven rack in the center and turn the boiler on to high.

In a medium bowl beat eggs, half and half, and grated parmesan cheese.  Season with salt and pepper and set aside.

In a 10-inch skillet over medium heat drizzle some olive oil and brown pancetta.  Add chopped peppers and cook until softened, about 2-3 minutes.  Then add in cooked pasta.  Lightly season with salt and pepper.  Spread pasta evenly in the pan and then add in eggs.  Move the skillet around so the eggs are distributed evenly in the pan.  Sprinkle scallions on top.  Once the eggs start to set around the edges, transfer the pan into the oven to finish off cooking, about 5-8 minutes or until the top of frittata is set.  Cut into wedges and serve.

Pancetta Pepper and Capellini Frittata
 

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38 thoughts on “Pancetta Pepper and Capellini Frittata

  1. Have to admit I’ve neither cooked nor eaten frittata Not even in Italy. There, I’m usually too busy stuffing my face with thin crust pizza! Really must try and find an affordable pan/skillet to use on both hob/stove and oven. They’re usually hideously expensive over here.

  2. I love frittatas and yours is so pretty. I’ve never made one with the addition of capellini (but I will now!) and that would probably help to fill little tummies around the supper or brunch table. This is a very versatile recipe, Anne. I’m so glad you had a lazy Sunday so you could share it here with us!

  3. Frittatas are my go-to on lazy nights too. And it’s never the same because of what’s left in the pantry. I love the excitement. haha..

  4. Your frittata, Ann, looks delicious. It’s so bright and colorful. I make frittatas all of the time and no two are exactly alike. No matter how lazy a day, I’ve always enough energy for making a frittata. 🙂

  5. frittatas are always my fav dish when I need a cleaning-out for my fridge and use the leftover ingredients ^^ your frittata looks so colorful and delicious, and I love the idea of adding pasta to it, it seems to be a full and nutritious meal 😉

  6. I never would have thought of adding pasta to a frittata either but it’s a great idea and looks delicious 🙂

  7. I’ve never actually made a frittata… always just a little apprehensive about the amount of eggs to be used. Also short a of a skillet that can survive being put in the oven!

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