Rainbow Pasta Frittata

Name: Rainbow Pasta Frittata - CATELLI®
Prep time: 45 min
Cook time: PTM
Yield: 8
Cuisine: Italian
Ingredients: CATELLI® TRI-COLOUR RAINBOWS - 1 BOX (375 G); olive oil - 1 tbsp (15 mL); onion, chopped - 1; chopped mixed mushrooms and broccoli - 2 cups (500 mL) each; salt and pepper - 3/4 tsp (4 mL) each; eggs - 12; milk - 2 cups (500 mL); prepared basil pesto - Â 1/4 cup (50 mL); shredded Asiago cheese - 3/4 cup (175 mL)

Check out our classic recipe for a Rainbow Pasta Frittata. Filled with warm and hearty goodness, it’s bound to be a dinnertime favourite.

Prep time

45 Min

Serves

Ingredients

1 BOX (375 G) CATELLI® TRI-COLOUR RAINBOWS
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cups (500 mL) each chopped mixed mushrooms and broccoli
3/4 tsp (4 mL) each salt and pepper
12 eggs
2 cups (500 mL) milk
Â 1/4 cup (50 mL) prepared basil pesto
3/4 cup (175 mL) shredded Asiago cheese

Cooking Steps

Step 1

Preheat oven to 180°C (350°F). Cook rainbows according to package directions. Drain and reserve.

Step 2

Meanwhile, heat oil in a nonstick, ovenproof skillet set over medium heat. Sauté onion, mushroom, broccoli, salt and pepper until tender. Stir in pasta; spread mixture evenly in skillet.

Step 3

Whisk eggs with milk and pesto. Pour evenly over skillet mixture. Bake for 30 minutes or until set. Sprinkle with cheese during the last 10 minutes.

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Rainbow Pasta Frittata

Ingredients

Cooking Steps

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