Pasta Frittata: With Piquillo Peppers And Artichokes
- 15m Prep Time
- 30m Cook Time
- 50m Ready In
A unique frittata combining angel hair pasta, Manchego cheese, piquillo peppers, and artichoke hearts. Baked until golden and crispy, it works for brunch, lunch, or dinner.
Ingredients
- 6 large eggs
- 473 ml Manchego cheese shredded
- 44.4 ml extra-virgin olive oil divided
- 44.4 ml fresh Italian parsley chopped
- 14.8 ml fresh lemon zest
- Kosher salt
- freshly ground black pepper
- 710 ml vegetable broth or water
- 170 g angel hair pasta broken in half
- 1 can quartered artichoke hearts drained
- 118 ml jarred piquillo peppers drained and chopped
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.7 mg
- Iron: 1.59 mg
- Magnesium: 12.2 mg
- Phosphorus: 155 mg
- Potassium: 151 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 large eggs
- 14.8 ml fresh lemon zest
- Kosher salt
- freshly ground black pepper
- 710 ml vegetable broth or water
Prepare
- Shred 473 ml Manchego cheese
- 44.4 ml extra-virgin olive oil, divided
- Chop 44.4 ml fresh Italian parsley
- 170 g angel hair pasta, broken in half
- Drain 1 can quartered artichoke hearts
- 118 ml jarred piquillo peppers, drained and chopped
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
In a medium bowl, whisk together the eggs, shredded Manchego cheese, 1 tablespoon of the olive oil, chopped parsley, and lemon zest until well blended. Season with salt and pepper to taste.
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Step 3.
Bring the vegetable broth and a large pinch of salt to a boil in a 10-inch oven-safe skillet. Add the broken angel hair pasta and cook, stirring occasionally, until the pasta is tender and the liquid has evaporated, 7 to 10 minutes.
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Step 4.
Reduce the heat to medium, add the remaining 2 tablespoons olive oil, and continue to cook the pasta, scraping under the edge with a wooden spoon until it starts to crisp, about 5 to 7 minutes.
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Step 5.
Using the wooden spoon, push some of the pasta up the sides of the skillet so the entire skillet is covered with pasta. Carefully pour the egg mixture over the pasta. Gently push the pasta with the spoon to allow the egg mixture to flow toward the bottom. Sprinkle the drained artichoke hearts and chopped piquillo peppers evenly over the top.
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Step 6.
Transfer the skillet to the preheated oven and bake until golden brown and slightly puffed, about 15 minutes. Let cool for 5 minutes before serving.