Pasta Frittata - #breakfastseries

Pasta Frittata

This week at IHCC, we are making Ellie Krieger's scentsational (brilliant word play!) side dishes. To me, when it comes to side dishes, the few recipes that come to mind are mashed potatoes, salad, casseroles, baked vegetables, etc.

I have actually made Ellie's Parmesan Mashed Potatoes for breakfast the other day but I guess I should make her pasta frittata as well. :)
 

Recipe adapted from Ellie Krieger's Spaghetti Frittata.

Note: Ellie used spaghetti, tomatoes, and spinach. I used capellini, mushrooms, and chives.

Ingredients:
(Serves 2)

2 tablespoons vegetable oil
1 small red onion, chopped
1/4 cup chopped button mushroom
1/4 cup chopped chives
1 cup cooked capellini (thin long pasta), chopped into short strands
3 eggs
Salt & ground black pepper, to taste
1/2 cup grated Cheddar cheese


How to:

1. Heat up oil over medium-high heat in a non-stick shallow frying pan. Cook onion until soft and fragrant. Then, add mushrooms and cook until soft. Add chives and cook until soft.

2. In a bowl, combine chopped pasta with eggs, salt, pepper, and grated Cheddar cheese. Pour into the frying pan and turn the heat to medium-low. Let the mixture cook undisturbed until the top becomes firm, about 10 minutes.

3. Once cooked, remove the pan from the heat. Loosen the frittata gently with two spatulas and slide carefully onto a serving plate.

Breakfast is served. :)

My pan is too large for a 3-egg frittata, hence the flatness.

Decorated with two chives flower stalks.

The addition of pasta into frittata is a brilliant idea!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Scentsational Sides!