The Everyday Occasions Store:
our new kitchen details
tour of our home
browse my recipes
Shop the store
the everyday occasions store
slate wreath block print
wheat wreath block print
oak leaf block print IMG5
grocery list tablet, $8
classic tablet + lepens, $14
dinner planning tablet, $14
weekly planning tablet, $14
baking sheets & parchment
velvet pillow collection
IMG3091 IMG3073
wood block print napkins acorn print napkins
kitchen essentials
clean bottles collection
platter collection, $150
baking supplies
item28 item29
baking supplies bread board collection

Wednesday, November 16, 2011

Prosciutto & Spinach Penne Frittata | Brunch Recipes

I love a good frittata.  Eggs, pasta and cheese baked together to form a congealed slice of dense goodness.  Yum.  Unlike a quiche that requires a pie dough, or an egg strata that requires the night before preparation, a frittata can be made right then and there... unless you want to make it in advance.  That works, too.  

You can combine any sort of yummy combination of ingredients.  For this pasta frittata I combined prosciutto, spinach, cheese and chives.  Of course, you can use potatoes instead of pasta... but I like any excuse to have pasta for breakfast, brunch, lunch or dinner - they are great any time of the day!  What combination is your favorite?  I'm planning to make a Chicken Pasta Carbonara version soon... I think Mike will love it.

Prosciutto & Spinach Frittata
serves 6

1/2 pound of pasta
1/4 pound of proscuitto, thinly sliced
3 cups of spinach, uncooked (1/2 cup of cooked/frozen)
6 eggs
1 cup of half and half
2 cups of shredded cheese
1 teaspoon of sea salt
1/3 teaspoon of cracked pepper
2 tablespoons of chives

sauce :
1 cup of cheese
1/4 cup of milk or half-and-half

Cook the pasta in salted boiling water 2-3 minutes short of the instructed time.  If you are using fresh spinach, throw it into the boiling water with the pasta for the last 15 seconds.  Drain.  

Whisk together eggs, half-and-half, cheese, salt and pepper, and chives.  Cut proscuitto into thin strips.  Add proscuitto, pasta and spinach to the egg mixture.  Stir to combine.  Pour into a deep pie plate or casserole dish. 

Bake at 350 degrees for 40 minutes.  Let it sit for 5 minutes before slicing. 

For cheese sauce, microwave milk for 30 seconds, stir in 1 cup of shredded cheese.  Continue to stir until smooth.   Slice into wedges to serve with cheese sauce drizzled over.

I used a fontina cheese in the frittata - you can use anything the melts nicely. 

Eggs and half-and-half mixed together.

Ready to go in the oven!

1 comment:

  1. I love the idea of pasta in a frittata -- a great italian combination! I've tried putting cooked buckwheat and quinoa in frittatas and had great results -- I also like the splash of color the spinach gives the dish. perfect for brunch...and left overs!


home entertaining and ifestyle expert
join the
The Everyday Occasions Store: IMG10 oak leaf block print acorn block print IMG5 m46 m45 janblog home m59 m57 recipe m65 m63 how we designed our classic IMG1660