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One-of-Everything Pasta Frittata for One

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Makes 1 serving 1x

Time less than 30 minutes

Units Scale

Ingredients

  • Salt
  • 1 ounce any cut whole wheat pasta
  • 1 big handful chopped greens (like kale, escarole, arugula, or spinach)
  • 1 egg
  • 1 tablespoon olive oil
  • 1 thick slice onion, chopped
  • 1 clove garlic, chopped
  • 1 ounce cheese, nuts, or cooked chicken
  • Pepper

Instructions

  1. Bring a small pot of salted water to a boil. Cook the noodles, stirring occasionally until they’re just tender but not quite how you like them. Start checking after 5 minutes.
  2. Add the chopped greens to the water and cook for 1 minute before draining. (No need to reserve any cooking water.) Beat the egg in a small bowl. Add the pasta and greens and stir.
  3. Put the olive oil in a 6- or 8-inch non-stick skillet over medium heat. When it’s hot, add the onion and garlic and cook, stirring frequently until they’ve soft, about 3 minutes. Add them to the bowl along with the cheese, nuts, or cooked chicken. Stir one more time.
  4. Return the skillet to medium heat. (There should still be a thin film of oil in the bottom.) Add the egg mixture. If you’re using an 8-inch skillet, it won’t spread all the way to the edges. Cook undisturbed until the eggs set enough to turn the frittata, about 3 minutes. Hold a plate over the skillet and carefully flip the whole contraption upside down. Slide the frittata back into the skillet and turn off the heat. (Alternatively you could run the skillet under the broiler to brown the top.) Serve hot or at room temperature, sprinkled with lots of black pepper.

— Recipe developed by Kerri Conan