see me cook individual frittatas live on TV!
|June 14, 2010||Posted by ameliaps under any season, appetizers, frittatas, show, TV|
This is the second TV segment I recorded recently for a local news TV (see the first one here).
I made individual frittatas with left-over pasta, peas, ham and cheese. This is really a “non-recipe”
Feel free to substitute with anything else you have around (I like left-over pasta with tomato sauce, raisins, and pine-nuts). Serve with a fresh salad.
You can find the TV channel post here.
Thanks for “tuning in”!!!
Individual spaghetti frittatas
Makes 12 medium muffin tin size frittatas
1 Tbsp olive oil
1 onion, chopped
1 cup frozen peas (or any other fresh vegetable: bell peppers, asparagus, spinach…)
1/3 cup whole milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup Italian cheese (Parmesan and/or mozzarella), shredded or diced small
4 ounces thin sliced ham (or other deli meat), chopped
4 ounces of cooked spaghetti (or other cooked pasta)
2 Tbsp cup fresh parsley (or other fresh herb), chopped
Preheat the oven to 375F.
Heat the oil in a pan and add the onions. Cook for a minute, then add the peas and sauté for a few minutes until softened. Set aside.
Spray 1 muffin tin pan (with 12 cups) with nonstick spray.
Whisk together eggs and and milk. Season with salt and pepper.
Add the remaining ingredients: cheese, cooled peas, ham, spaghetti and parsley.
Fill prepared muffin tins almost to the top with the mixture.
Bake until they puff up and become golden on the top, about 20-25 minutes.
Using a spatula, loosen the frittatas from the muffin tins and slide on a plate.
Serve warm or cold.