Pasta Frittata with Mushrooms and Gorgonzola

Name: Pasta Frittata with Mushrooms and Gorgonzola
Yield: Serves 4 to 6
Ingredients: 8 , large eggs; 4 , scallions, sliced thin; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, minced fresh sage; , Salt and pepper; 2 ounces, Gorgonzola cheese, crumbled (1/2 cup); 3 tablespoons, vegetable oil; 8 ounces, cremini mushrooms, trimmed and sliced thin; 2 , garlic cloves, sliced thin; 3 cups, water; 6 ounces, angel hair pasta, broken in half

Main Courses
Eggs
Pasta
Vegetarian
Weeknight

By Dan Souza ･ Appears in Cook's Illustrated July/August 2014

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

SERVES 4 to 6

TIME 1 hour

Pasta Frittata with Mushrooms and Gorgonzola

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