Capellini Frittata With Bacon And Peas Recipe
Ingredients
2 oz. capellini or any thin strand pasta
4 eggs
1 cup grated mozzarella cheese
Salt and pepper
6 thin slices of bacon (preferably Italian pancetta)
1 cup peas, lightly cooked
1/3 cup Parmesan cheese
3 tbsp. olive oil
3 crushed garlic cloves
Directions
Break into 2" pieces and cook in boiling water just until firm to the bite (al dente).
Drain and set aside.
Combine in bowl.
Add above pasta and mix well.
Set aside.
Cut into small pieces and saute just until crisp.
Set aside.
Combine in bowl with above bacon.
Mix well.
Set aside.
Heat in large non-stick skillet and saute garlic for 1 minute.
Pour half the egg mixture into skillet, and pour the pea mixture over top.
Top this with the remaining egg mixture.
Cook on a medium heat for approx. 8 minutes.
Carefully invert frittata onto a large platter and slide back into skillet.
Cook on this other side for 5 more minutes or until golden brown.
Drain and set aside.
Combine in bowl.
Add above pasta and mix well.
Set aside.
Cut into small pieces and saute just until crisp.
Set aside.
Combine in bowl with above bacon.
Mix well.
Set aside.
Heat in large non-stick skillet and saute garlic for 1 minute.
Pour half the egg mixture into skillet, and pour the pea mixture over top.
Top this with the remaining egg mixture.
Cook on a medium heat for approx. 8 minutes.
Carefully invert frittata onto a large platter and slide back into skillet.
Cook on this other side for 5 more minutes or until golden brown.
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