Frittata di Giorno
January 6, 2008 – 4:51 pm
What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. Like soups and stews, frittatas are an excellent way to use up little odds and end you might have laying around in the fridge, and they’re perhaps my favorite. For this one I sliced cooked Italian sausages, diced a bit of prosciutto and pancetta, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I threw in some leftover penne rigate. Tossed. Added red wine, salt and pepper. Reduced. After evening out the ingredients in the skillet, I covered the mess with beaten eggs…
…and large-shred Gouda, diced tomato and more parsley…
I baked it at 400 degrees Fahrenheit until it felt solid and the cheese was melted to a nice golden brown. Then I sliced it like a pie, drizzled some primo extra virgin olive oil on top, and scarfed it down.
Tags: cooking, Eggs, food, frittata, garlic, italian, mediterranean, onion, parsley, Pasta, penne, Recipes, salsiccia, sausage, tomato
19 Responses to “Frittata di Giorno”
OMG!!!!! You da man, you da man!!!!
By christy on Jan 26, 2008
This looks awesome….very colorful and very tasty looking….Salute!
By Charles on Jan 28, 2008
OMFG I think I just came in my pants
By Rebecca on Feb 7, 2008
What a great stumble your blog was – I love the creativity on the fritatta – beautiful
By giz on Feb 16, 2008
That looks delishus.
Yes, I know how to spell delishus.
By Kiala on Feb 17, 2008
very beautiful recipes tasty delicious and very easy , can be done quite efficiently
By John on Feb 18, 2008
That looks mouthwatering! I’m really into mixing and matching and managed to do brocolli omlette recently that was very delicious!
By Diane on Feb 23, 2008
I tried making this based off of the pictures here. I had a lot of fun doing it. It ended up delicious, but needed a bit more salt and pepper which was easily added at the end. Thanks for the pictures. Did I mention that it made it a very fun experience just going off of the pictures!!! I’ll be making it again and varying a couple things. Thanks so much.
By Kai L on Feb 24, 2008
That looks soooo good. I love pasta and eat it all the time, but never like this.
By Foodaholic on Jun 7, 2008
My goodness and I do mean goodness … very good
swapped out the prosciutto with thin slice genoa
salami … bowtie instead of penne pasta and it was excellent. Thanks for a very creative dish.
By CAP on Jul 5, 2008
ahhhhhhhhhhhhh
That looks so good!!
By Bunny got Blog on Nov 6, 2008
Very nice.
By Eric on Feb 23, 2009
Wow.That looks great. I have not done many frittatas. I should. Thanks.
By Eric Hoffman on Feb 26, 2009
WoW! This looks awesome! I’ve never tried making a frittatas but I will after seeing this one!
By Jennifer on Nov 10, 2010
Good god that is one tasty looking dish! Congrats on a job well done!
By zenobia on Feb 6, 2011
hahaha i agree can’t stop droling looks sooooooooooooo tasty
thanx for the inspiration
By Cynthia on Mar 26, 2011
I followed the basics using left over italian sausage with grilled onions and bell peppers. Threw in some left over diced multicollored bell peppers and as directed “covered the mess with scrambled eggs. Topped it with chopped tomatoes and fresh basil. Baked at 400 until brown and bubbly and it was the most awesome breakfast I have ever had.
Thanks Thanks Thanks!!!!!!!!!!!!!!!!!!!!!1
By Mitch on Jun 1, 2011
That is one gorgeous frittata! I’ll have to remember to throw in fresh tomatoes for that extra fruity kick in the morning.
By Marilyn at Forkful.net on Jul 9, 2011