Saturday, March 06, 2010

Cavatelli Frittata

Cavatelli Frittata
Prep time: 5 minutes
Cooking time: 15-20 minutes
Serves 2-3

5 rashers pancetta, chopped
2 cups (or whatever you have left) cavatelli with cauliflower
5 large eggs, beaten

1. Preheat the oven to 400°F/200°C.

2. In a small, oven safe nonstick skillet, over medium high heat, sauté the pancetta until almost crispy. Add the leftover cavatelli to the pan and toss. Allow to cook for a minute to reheat. Add the beaten eggs over the contents of the skillet and cook over medium high heat for 2-3 minutes, lifting the edges and tipping the pan so that the uncooked egg can get closer to the pan around the edges.

3 Once the edges are set and the top still moist, but no longer runny, transfer the skillet to the oven. Bake for 10 minutes or until the top is golden, and the eggs completely set. The top should be bubbling from the olive oil in the cavatelli.

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