27781 Bruscetta Fritatta 35 10 2 full servings or 6 side wedge servings Sun Sep 27 18:03:00 -0700 2009 Sun Sep 27 18:03:00 -0700 2009 Medium Italian User http://www.chow.com/recipes/27781 Mon, 28 Sep 2009 01:03:00 GMT I invented this recipe while trying to figure out what to do with some leftover bruscetta. The combination of flavors and ingredients in this dish make for a delicious and satisfying meal or side dish. Even better—many of the ingredients in this dish can be swapped for things you’ve got lying around in your own fridge. I used egg subtitue in this dish because I’m trying to cut down on cholestrol, but feel free to use real eggs if you prefer.

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  • Preheat oven to 350. Cook pasta in boiling water until al dente. Drain, rinse in cold water so that it becomes room temp.
  • Heat a 6-inch, sprayed skillet (oven safe) over medium high heat. In a large bowl, combine all ingredients and stir to combine.
  • Pour mixture into skillet and let cook on the stovetop, untouched, for about 6 minutes.
  • Sprinkle extra cheese on top of the fritatta. Transfer the skillet into the oven and cook for an additional ten minutes.
  • Turn on the broiler, place skillet on top rack, and broil for about 4 minutes. Remove from oven.
  • Let cool for a few minutes and transfer to a platter. Cut in wedges and serve!
    • ]]>     http://www.chow.com snsfoodie 45 Breakfast/Brunch 2 cups egg substitue

    ]]>     1/3 cup prepared bruscetta mix

    ]]>     1/2 cup small pasta (orzo, ditalini, etc.)

    ]]>     1 tablespoon fresh basil, chopped

    ]]>     1 tablespoon fresh parsley, chopped

    ]]>     2 teaspoons lemon juice

    ]]>     1/4 your favorite shredded cheese (I used fresh pecorino), plus extra

    ]]>     1 tablespoon olive oil

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