Linguine Frittata

Linguine Frittata

Linguine Frittata


Makes 6 to 8 servings


8 ounces uncooked linguine
3 tablespoons olive oil, divided
1 cup chopped carrots
1/4 cup chopped onion
2 cloves garlic, minced
1/2 pound asparagus, cut into 1-inch pieces
1 large red bell pepper, diced
1 medium tomato, seeded and chopped
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
5 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. Cook linguine according to package directions. Drain in colander. Place in large bowl.
  2. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add carrots, onion and garlic; cook and stir 5 minutes or until carrots are crisp-tender. Add asparagus, bell pepper, tomato, basil, marjoram and oregano; cook and stir 5 minutes or until asparagus is crisp-tender. Add vegetable mixture to linguine in bowl; mix well.
  3. Beat eggs in medium bowl with wire whisk until frothy. Stir in cheese, salt and black pepper; pour over linguine mixture and toss.
  4. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until hot. Add linguine mixture, spreading evenly. Reduce heat to low. Cook 5 minutes or until browned on bottom. Place large rimless plate over skillet; invert frittata onto plate. Slide frittata back into skillet. Cook 5 minutes more or until browned on bottom and eggs are set. Slide frittata onto serving plate. Cut into wedges.

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