Country Frittata

This isn’t just a frittata, it’s a frittata stretched into a full meal by folding cooked bow-tie pasta directly into the egg mixture. The technique comes from Italian home cooking, where leftover pasta gets a second life as a one-pan supper.

The vegetables go in stages so each one cooks correctly. Onion, garlic, and red pepper start first to soften and sweeten. Mushrooms and asparagus tips go in next so they keep some bite rather than turning limp.

Single cream (light cream) whisked into the eggs is what gives this its custardy texture. Without it, the eggs set tight; with it, you get a tender, almost soufflé-like interior even after the broiler hits the top.

The finish under the grill (broiler) is the move that turns this from a scrambled mess into a proper frittata. Watch it closely, 1 to 2 minutes is all it takes for the top to set and the cheese to brown.

Pro Tips

• Use slightly undercooked pasta. It will keep cooking once it hits the eggs, so al dente leftovers work best.
• Use an oven-safe skillet. The pan goes from stovetop to broiler in one move.
• Don’t stir once the eggs hit the pan. Let the bottom set undisturbed for the cleanest slice later.
• Pull the pan when the top puffs and browns lightly. Overcooking turns the eggs rubbery and dry.

Variations

• Swap asparagus for zucchini or baby spinach when asparagus is out of season.
• Use crumbled feta or goat cheese instead of Parmesan for a tangier finish.
• Add 4 ounces of cubed pancetta or bacon, sauteed with the onions, for a meatier version.