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Cullen's Angel Hair Artichoke Frittata

 

2 ounces uncooked angel hair pasta 
3 eggs 
1/4 cup milk 
1 tesp baking powder 
2 tbs oil 
1 can artichoke hearts, drained, quartered 
Salt and pepper 
Grated parmesan cheese, 
about 1/4 cup Tomato sauce or sour cream for topping, optional 

Preheat oven to 450 degrees. Boil pasta for 2 to 3 minutes until just tender; drain. Rinse in cold water; drain. Beat together eggs, milk and baking powder; set aside. Heat oil in an 8-inch ovenproof skillet; add pasta and artichoke hearts, tossing to mix. Spread evenly in pan. Pour egg mixture over pasta; use a spatula to evenly distribute eggs. Sprinkle with salt and pepper. Cook until set on the bottom. Put in oven and bake until top is set. Sprinkle with cheese; return to oven and cook until top is golden. Remove from oven; let set 5 minutes. Cut into thin slices; serve warm or at room temperature, plain or with a dollop of warm tomato sauce or sour cream

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