Fresh Corn and Pasta Frittata

Fresh Corn and Pasta Frittata Recipe - Delicious Meal Option

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Fresh Corn and Pasta Frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the flavors of fresh corn, mushrooms, and pasta with eggs and cheese to create a satisfying and flavorful meal.

History

The frittata is an Italian dish that is similar to an omelette or quiche. It is typically made with eggs, cheese, and a variety of other ingredients such as vegetables, meats, or seafood. The frittata is a popular dish in Italy and is often served as a simple and hearty meal.

Ingredients

1.25 cups of egg substitute
1 cup of pre-sliced mushrooms
0.25 cups of dry breadcrumbs
0.75 cups of fresh corn kernels
0.25 cups of shredded provolone cheese
1 cup of cooked angel hair pasta
1 tsp of olive oil
0.25 cups of grated parmesan cheese
1 cup of chopped green onions (optional)

How to prepare

Preheat the oven to 450°F.
In a small bowl, combine the first 3 ingredients and stir well; set aside.
Wrap the handle of a large nonstick skillet with foil.
Heat oil in the skillet over medium-high heat.
Add green onions, mushrooms, and corn; sauté for 4 minutes or until soft.
Stir in the pasta until well blended.
Add the egg substitute mixture and cook for 2 minutes or until set around the edges.
Sprinkle with Parmesan cheese.
Bake at 450°F for 5 minutes or until the center is set.
Garnish with green onions, if desired.

Variations

Add cooked bacon or ham for a meatier version.
Use different vegetables such as bell peppers, zucchini, or spinach.
Experiment with different types of cheese for added flavor.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are soft before adding the pasta and egg mixture.

- Use a nonstick skillet to prevent the frittata from sticking.

- Be careful not to overcook the frittata, as it can become dry and rubbery.

Serving Suggestions

Fresh Corn and Pasta Frittata can be served hot or cold and pairs well with a side salad or fresh fruit.

Cooking Techniques

The key to making a successful frittata is to cook it slowly over low heat to ensure that the eggs are cooked through without becoming dry.

Ingredient Substitutions

If you don't have egg substitute, you can use whole eggs instead. You can also use any type of pasta in place of angel hair pasta.

Make Ahead Tips

Fresh Corn and Pasta Frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Garnish the frittata with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Fresh Corn and Pasta Frittata pairs well with a crisp white wine or a light salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Fresh Corn and Pasta Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Fresh Corn and Pasta Frittata contains approximately 25 grams of carbohydrates.

Fats

Each serving of Fresh Corn and Pasta Frittata contains approximately 10 grams of fat.

Proteins

Each serving of Fresh Corn and Pasta Frittata contains approximately 15 grams of protein.

Vitamins and minerals

Fresh Corn and Pasta Frittata is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Fresh Corn and Pasta Frittata is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Fresh Corn and Pasta Frittata is a versatile and delicious dish that is perfect for any meal of the day. With a mix of fresh vegetables, pasta, eggs, and cheese, this frittata is a satisfying and nutritious option for breakfast, lunch, or dinner.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was visiting my friend Maria in Italy, and she invited me over for dinner. As I walked into her cozy kitchen, the aroma of garlic and olive oil filled the air. Maria was busy at the stove, stirring a large pot of pasta with fresh corn.

I watched in awe as she added eggs to the mixture and popped it into the oven. A few minutes later, she pulled out a golden brown frittata that looked absolutely divine. I couldn't wait to taste it.

Maria served me a generous slice of the frittata, and with the very first bite, I was hooked. The sweet corn paired perfectly with the creamy pasta and fluffy eggs. It was a simple yet delicious dish that I knew I had to learn how to make.

After dinner, I begged Maria to teach me her recipe for Fresh Corn and Pasta Frittata. She laughed and agreed, happy to share her culinary secrets with me. We spent the next day in the kitchen, chopping vegetables, boiling pasta, and whisking eggs.

Maria explained that the key to a good frittata is to use fresh, high-quality ingredients. She taught me how to select the best corn, how to cook the pasta just right, and how to season the dish with herbs and spices.

As we baked the frittata in the oven, Maria told me stories of how she learned to cook from her own grandmother. She spoke of the long hours spent in the kitchen, watching and learning from the master chef herself. I could see the love and passion she had for cooking, and it inspired me to do the same.

Once the frittata was ready, we sat down at the table and enjoyed a delicious meal together. Maria beamed with pride as I praised her culinary skills. I promised her that I would make the Fresh Corn and Pasta Frittata for my own family back home.

When I returned from my trip to Italy, I wasted no time in whipping up a batch of frittata for my husband and children. They were amazed at how tasty and satisfying the dish was. From that moment on, it became a regular feature on our dinner table.

Over the years, I have made the Fresh Corn and Pasta Frittata countless times, each time adding my own twist to the recipe. I have experimented with different cheeses, vegetables, and herbs, always striving to create the perfect frittata.

I have shared the recipe with friends and family, passing on the tradition of this delicious dish. It has become a staple in our household, a reminder of the wonderful time I spent in Italy with my dear friend Maria.

As I sit in my kitchen now, preparing another batch of Fresh Corn and Pasta Frittata, I can't help but smile at the memories it brings back. The laughter, the stories, the love that went into creating this dish – it all comes flooding back with each bite.

I am grateful for the opportunity to learn from Maria, to carry on her culinary legacy, and to share the joy of cooking with those I love. The Fresh Corn and Pasta Frittata will always hold a special place in my heart, a reminder of the power of good food and good friends. And for that, I am truly thankful.