Leftover Pasta Frittata
Sometimes you have only 1/2 hour to make diner for a starving family and your fridge is almost empty, with just basic items such as eggs, milk, some cheese, and leftover penne pastas. Last week, it happened to me.
When I was younger my mother used to watch a Cooking Show ” La Cuisine de Michel Oliver” and somedays I watched with her, depending on the show some recipes coul be very complicated and impossible to duplicate in your kitchen, or so easy and quick. One day a recipe with pasta, milk and thyme sounds wonderful and easy. We made it once and then it was a staple in our family. On Wednesdays since there was no school for young kids, my mom used to make this dish for our lunches. I do not know if my mother still make this recipe, but last day I was craving for those little elbow pastas cooked in milk with fresh thyme. Here below is the recipe in French ,I decided to add some eggs and make a Pasta Penne Fritta that was wonderful and ate in a jiff by my family.
COQUILLETTES AU FOUR de Michel Oliver
Sur feu vif, dans un plat allant au four, mettre une cuillère à soupe de beurre. Lorsqu’il grésille, faire revenir 1 oignon haché, remuer, ajouter des fleurs de thym.
Mettre 1 mesure de coquillettes, mélanger.
Ajouter 1 mesure d’eau et 1/2 mesure de lait, sel, poivre, 10 g de parmesan râpé.
Dès que l’ébullition reprend, enfourner th 7 et cuire pendant 20 minutes.
Penne pasta Fritata
1 1/2 C Penne Pastas cooked
3 Organic eggs
1/2 onion minced
1 tsp fresh thyme
salt
pepper
1 C grated hard cheese ( cheddar, parmesan, gruyere, swiss…
1 T butter
1/3 C milk
1 T heavy cream
Preheat the oven at 375 F.
In a saucepan that can go to oven, melt butter then add butter, salt, pepper, the onions. Then when soft add thym and milk. Cook for 5 minutes on medium eat. Set aside. Meanwhile beat THE eggs in a large bowl, add salt, pepper and cream Add this mix to the pasta mixture still in the saucepan. Cook for 5 minutes on medium heat. Then place the saucepan in the oven to cook for 1-20 minutes, until firm. Be sure you use extra oven mitten since the saucepan will be burning. Can be eaten hot, at room temperature or cold.
Delicious with a simple green salad. Bon Appetit!
