Pasta Frittata

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350°F with a rack in the upper-middle position. In a medium saucepan, bring 2 quarts of water to boil. Add the pasta and 1 tablespoon salt, then cook until the pasta is al dente. Drain, then rinse under cold water. Spread on a paper towel–lined plate and set aside. In a large bowl, whisk the eggs and ½ teaspoon each salt and pepper. Stir in ¾ cup of the cheddar, the Parmesan, parsley and thyme.

Step 2

In an oven-safe 10-inch nonstick skillet over medium, heat 3 tablespoons of the oil until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the leek and ½ teaspoon salt. Cook, stirring, until softened and lightly browned, about 6 minutes. Transfer to another plate and let cool for 2 minutes, then fold into the egg mixture.

Step 3

Wipe out the skillet, add the remaining 3 tablespoons oil and heat over medium until shimmering. Add the pasta and stir to coat. Pour the egg mixture over the pasta and fold with a silicone spatula. Continue to gently fold and scrape the sides of the pan, allowing the uncooked egg to flow to the sides. Once the eggs begin to thicken and set, after about 1 minute, smooth the top and cook the frittata undisturbed until the bottom is deep golden brown, another 3 minutes. Sprinkle with the remaining ¼ cup cheddar and transfer to the oven. Bake until the eggs are set at the center, 10 to 15 minutes.

Step 4

Let cool for 5 minutes. Run a silicone spatula around the edge and underneath the frittata to loosen, then slide onto a serving plate and cut into wedges.