Wisconsin Cheese Pasta Frittata
May 7, 2009 by Dexie Wharton
Filed under Recipes
Did you know that cheese is the 2nd most common item in our refrigerators? A survey conducted by Progressive Grocer in 2007 states that cheese is among the list of staple food in everyone’s household. Cheddar cheese being the top kind, Mozzarella, Ricotta, Monterey Jack, Parmesan, Swiss, Hispanic styles, Colby and Provolone follows.
I believe this survey because I know my fridge never runs out of cheese. I always grab cheddar, Mozzarella, Ricotta, and Parmesan whenever I go grocery shopping.
Besides cheese, leftovers like spaghetti I’m sure have graced your fridge as well. Here’s a recipe from Wisconsin Cheese using the leftover spaghetti on hand.
Wisconsin Cheese Pasta Frittata
By Ina Pickney, Ina’s, Chicago, IL
Serves 6 to 8
Ingredients:
Vegetable oil
3/4 cup onion, chopped
2 garlic cloves, minced
Olive oil, for frying
3/4 cup red pepper, julienned
1 1/2 cups sliced mushrooms
1 1/2 cups zucchini, julienned
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon pepper
10 large eggs
1 1/4 cups whole milk
1 1/2 cups (6 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1/2 cup (about 2 ounces) Wisconsin Parmesan Cheese, grated
2 (8-ounce) packages Cream Cheese
3 cups cooked spaghetti
Tomato sauce
Cooking Directions:
Preheat oven to 350°F.
Lightly brush a 10-inch round pan with vegetable oil. Cut a piece of parchment, place in the pan, brush again with oil and set aside.
Sauté onions and garlic in olive oil until soft. Add red pepper, mushrooms, and zucchini, and continue to cook until all the vegetables are soft. Drain the liquid and add the oregano, salt, and pepper. Set aside to cool.
In a large mixer bowl, beat the eggs, milk, Cheddar and Parmesan cheese on low speed. When combined, add cream cheese in small, bite-size bits (pull off pieces by hand).
Put cooked spaghetti into baking pan. Add vegetables. Pour in egg mixture and mix with hands to equally distribute ingredients. Pat down so liquid covers solids.
Bake for 30 to 40 minutes until firm to the touch and lightly brown. The frittata will puff and settle when cool. Serve immediately on bed of lightly sautéed tomato sauce.
Tip: If you want to serve frittata next day, bake for only 25 minutes, cool and then refrigerate. When ready to serve, cut into slices and reheat for 10 minutes at 400°F.
(Image/Source : www.EatWisconsinCheese.com)
