Frittata is an Italian egg dish that can be served for breakfast, lunch or a mid-day snack.
It can be served warm, room temperature or even cold. What goes into the frittata in addition to eggs, has plenty of options, too. You can include cooked meats, seafood, vegetables, a variety of herbs and leftover pasta.
That’s one very flexible recipe.
This week, I’m using ingredients from one of our favourite pasta dishes – spaghetti alla Carbonara. They include bacon, sausage, garlic, and parsley that get combined with the eggs and pasta to make a substantial frittata.
When I make frittatas, I like to start them on top of the stove and finish cooking in the oven.
Eggs are one of the most versatile ingredients you can have on hand, especially for delicious Italian frittatas.
Bacon and Sausage Frittata
- 8 large eggs
- 1/4 tsp. (1 ml) salt
- 1/8 tsp. (.5 ml) pepper
- 1/3 c. (75 ml) grated Parmesan cheese
- 2 tbsp. (25 ml) chopped parsley
- 3 strips of diced bacon
- 1 hot Italian sausage, casing removed and crumbled
- 1 clove garlic minced
- 2 cups (500 ml) of cooked spaghetti
- 1 tsp. (5 ml) extra virgin olive oil
1. Heat oven to 375F. (190C)
2. In a bowl lightly beat the eggs. Add the salt, pepper, Parmesan and parsley. Whisk to combine. Set aside.
3. Cook bacon in a 10-inch, ovenproof, non-stick skillet until starting to turn crispy. Add sausage meat and cook until no longer pink. Add the garlic and turn off the heat.
4. Add the bacon and sausage mixture to the eggs along with the pasta. Toss to combine.
3. Heat remaining oil in the pan over medium heat. Add egg mixture. Cook until starting to set around the edges and light golden on the bottom.
4. Place pan in the oven and cook a further 8- 10 minutes or until eggs are set.
5. Turn out onto a large plate. Let rest for 5 minutes before cutting into wedges. (Note frittata is good warm, room temperature or cold).