MEMBER RECIPE
Bruscetta Fritatta Recipe
By snsfoodie
Difficulty: Medium |
Total Time:
35
|
Active Time:
|
Makes:
2 full servings or 6 side wedge servings
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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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!
Member recipes are not tested by the CHOW food team.
