Breakfast Pasta Frittata With Salsa Verde

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Add some pasta to a frittata for a different take on this classic dish. The green sauce utilizes parsley and basil for a pop of color.

Ingredients

  • 1 lb. Barilla Farfalle
  • 12 Tbsp. extra-virgin olive oil
  • 6 cups diced onion
  • 21 oz. diced zucchini
  • 1 1/2 lb. diced fresh button mushrooms
  • as needed salt
  • as needed black pepper
  • 24 eggs
  • 1 1/2 cups milk
  • 6 oz. grated Parmesan cheese
  • 12 Tbsp. olive oil
  • 3 cloves peeled garlic
  • 3/4 cup chopped fresh parsley
  • 18 leaves fresh basil

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with 3 Tbsp. of the olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each 8 servings, heat a 12-inch skillet with 3 Tbsp. oil and saute 2 cups onion until translucent. Add 7 oz. zucchini and 8 oz. mushrooms and saute for 2 minutes. Season with salt and pepper. Add 2 2/3 cups pasta and saute for 1 minute.

Step 3

In a bowl, whisk together 8 eggs, 1/2 cup milk, 1/2 cup cheese, and season with salt and pepper. Pour over the pasta mixture and cook for 2 minutes.

Step 4

Put the pan in a 400-degree oven and bake until the eggs are cooked through and slightly browned. Flip the frittata onto a cutting board. Cut it into 8 wedges.

Step 5

In a blender, combine the oil and garlic for the salsa. Add the parsley, basil, and season with salt and pepper. Puree until smooth. Serve 1 piece of frittata with a drizzle of salsa verde.

Recipe Type: , , Tags: , ,
Chef Recommended Cuts
  • Farfalle
  • Fiori
  • Veggie Elbows
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  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 323
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 193mg
64%
Sodium 283mg
12%
Total Carbohydrate 20g
7%
Dietary Fiber 3g
12%
Sugars 5g
Protein 14g
28%

Vitamin A 9%
Vitamin C 18%
Calcium 15%
Iron 13%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.