Packed with broccoli rabe, bell peppers, sausage, and cheese, Pasta Frittata is a delicious way to use up leftover pasta. It’s so good in fact, you might not want to wait until you have leftover pasta, and opt to cook some up just for this dish. Pasta Frittata can easily be made into a vegetarian dish by leaving out the sausage.
- 8 large eggs
- 3/4 cup ricotta cheese
- Salt and ground white pepper
- 8 oz Swiss or gruyere cheese, grated
- 2 tbsp extra virgin olive oil
- 1/2 lb chorizo or Italian sausage
- 1/2 lb frozen broccoli rabe
- 1/2 lb frozen bell peppers
- 1 tsp minced garlic
- 6–8 oz spaghetti or angle hair pasta – cooked (about 3–4 cups cooked pasta)
- 1/3 cup grated parmesan cheese
- Heat oven to 325 degrees.
- Add the eggs, ricotta, 1 tsp salt and 1 tsp white pepper to a large bowl and whisk vigorously to combine. Stir in the grated Swiss or gruyere cheese. Set aside.
- In a large heatproof skillet – preferably cast iron – heat the olive oil over medium heat. Add the sausage and cook, stirring frequently, until completely browned, about 5 minutes.
- While the sausage cooks, put the frozen broccoli rabe and bell peppers in a colander in the sink and rinse with warm water to thaw slightly. Add the vegetables and garlic to the skillet with the sausage and cook, stirring frequently, for 2 minutes. Sprinkle the sausage and vegetables with about 1/2 tsp of salt.
- Remove the skillet from the heat and scoop the sausage and vegetables to a bowl. Add the pasta to the skillet, spreading it out into an even layer. Add the sausage and vegetables back into the skillet, spreading them out over the pasta. Pour the eggs over the top of the sausage and vegetables and sprinkle the top with the grated parmesan cheese.
- Place the skillet into the oven and let it bake until the eggs are set, about 25 minutes.