Pasta Frittata with Bacon

Do you always end up with leftover pasta? Instead of throwing it out, save it for a pasta frittata! This is an easy way to take last night’s dinner and turn it into the next morning’s brunch. If pasta in the morning is too strange for you, then use it in a quick one dish dinner.

Linguine is my favorite noodle to use, but you could substitute any long stranded pasta of your choosing. Creamy pasta, egg, and cheese are flavored with buttered aromatics, smoky bacon and slightly bitter arugula. This creates a tasty one dish brunch or supper.

 

Pasta Frittata with Bacon

Serves 8

Ingredients:

4 eggs, beaten
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, grated
4 tablespoons butter
1/3 cup scallions, chopped
1/3 cup shallots, chopped
4 cups cooked linguine pasta, room temperature
6 slices cooked bacon, crumbled
1/2 cup arugula, chopped

Preheat oven to 350°F. In a medium sized bowl, add eggs, half and half, salt, pepper and nutmeg. Stir. Add cheese. Stir until all ingredients are blended together. Set aside.

Melt butter over medium heat in a cast iron pan or oven proof skillet. Add scallions and shallots. Cook, stirring occasionally, until softened. Add cooked pasta and continue stirring for 2 to 3 minutes. Add bacon and arugula. Stir. Pour the egg and cheese mixture over pasta. Stir and cook for an additional 2 minutes.

Remove pan from stovetop and bake in the preheated oven for 25 minutes. Remove from oven and let cool for 15 minutes before serving. Can be served warm or at room temperature.

 

Photograph ©Taylor Mathis

Recipe ©Sally James