Hey there, Sweetie!
Is it snowing where you are today? I know most of the country thinks we Georgian’s are sissies when it comes to the cold (and this lady right here certainly is) but it’s snowing (really and truly SNOWING) here today which is fun for us southerners…except when it shuts our whole city down.
Then its kinda a bummer.
Nothing beat a warm, comforting frittata a cold day, especially when it’s a snap to make.
One of my favorite things about frittatas is that they really are a “clear the pantry” kinda meal. As long as you have some leftover pasta and a few eggs you can add just about anything hiding out in your fridge to this yummy treat.
In fact, the only ingredients that are absolutely non-negotiable are eggs and a really good non-stick pan, cause almost every frittata failure is due to the eggs sticking to the pan.
This particular frittata recipe incorporates all the yummy flavors of a fresh margherita pizza and boy oh boy is it delicious!
Here’s what you’re gonna need:
1/4 cup half and half
10 ounce package grape tomatoes
4 cups cooked rotini pasta
4 tablespoons pesto
8 ounce tub of cherry size fresh mozzarella (you can always use larger fresh mozzarella and cut it into smaller pieces)
1/4 cup fresh basil
Here’s what you’re gonna do:
Preheat your oven to 400 degrees.
Slice the grape tomatoes and sauté over medium heat in a non-stick skillet with olive oil and a pinch of salt until soft. I used an OXO Non-Stick Pro 12 Inch Fry Pan and it worked perfectly! Whatever you use, be sure your pan is a good quality non-stick that is oven proof as the last portion of the cooking takes place in the oven!
While the tomatoes cook, combine the eggs and half and half and stir in cooked pasta.
Drain the mozzarella and pat dry. Slice the balls in half and place on several paper towels and sprinkle with salt to draw out any extra water.
Once the tomatoes are soft, add the pesto and cook 2-3 minutes until the garlic is fragrant. Add the fresh mozzarella.
Pour the egg and pasta mixture over the tomatoes and cheese. Let the mixture cook over medium heat for 5-10 minutes until the edges start to firm up (don’t stir).
Once the bottom of the frittata has set, place the whole pan in the oven and cook for about 10 minutes- until the top is golden and the eggs are fully cooked.
Let the frittata cool 5 minutes and loosen the sides by sliding a spatula around the edges. To remove the frittata from the pan place a plate on top of the pan and quickly flip the pan upside down using the plate to “catch” the frittata. If you’re using an OXO Non-Stick Pro 12 Inch Fry Pan like me, the German-engineered, PFOA-free, 3-Layer, Non-Stick coating allows for effortless food release so this step is pretty easy!
Top with basil and serve!
Disclosure: OXO provided me with the Non-Stick Pro 12 Inch Fry Pan, all opinions and recipes in this post are my own.