Frittata With Roasted Peppers, Noodles & Parmesan Cheese

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Frittatas use a lot of delicious ingredients like roasted peppers, noodles and Parmesan cheese to great effect. Make a frittata with roasted peppers, noodles and Parmesan cheese with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.

Part of the Video Series: Fancy Eggs
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Video Transcript

Hi, I'm Chef Maria Liberati, author of The Gourmand World Award Winning Book Series, The Basic Art of Italian Cooking. And I'm here today, in the kitchen showrooms of Gehman Design Remodeling in Harleysville, Pennsylvania. I'm going to make a frittata with roasted peppers, noodles and Parmesan cheese. This is my leftover noodles or pasta spaghetti, and this is a quarter pound of leftover spaghetti. And I sauteed this in a tablespoon of olive oil, so I've already sauteed this. And I have one red roasted pepper that I chopped, so that's a full red roasted pepper. And I'm going to take two tablespoon of Parmesan cheese, two eggs, and we're going to whisk these two eggs together. And again, you can whisk this with a fork, if you do not have a wire whisk. And we're going to do a pinch of pepper, a pinch of salt, I'm going to add in the Parmesan cheese to the egg. But in the meantime, we're going to heat up the spaghetti and put in the roasted peppers. So, we're going to saute this altogether. just for a minute, before we add in the egg. O.k., so, we're going to let our pasta get hot, stir together, the egg with the Parmesan cheese. We're going to pour this egg mixture right over the pasta and the red peppers. You want to coat the pasta with the egg mixture, so it forms almost like a little, a little cake or you know, a frittata of it's own, or sort of like a pie. The egg is really what holds the pasta together. And this is a great way to make use of leftover spaghetti, leftover noodles. O.k., our frittata is ready to be plated. Now, if you want this to be even browned on top, you can put this in the oven for about three minutes, under broil. And there we go, I've made a recipe for a frittata with roasted red peppers, noodles and Parmesan cheese today. I'm Maria Liberati, author of The Gourmand World Cookbook, Award Winning Book Series, The Basic Art of Italian Cooking, here at Gehman Design and Remodeling kitchen showroom in Harleysville, Pennsylvania. See you next time.

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