Pasta Frittata with Mushrooms and Gorgonzola
Why This Recipe Works
For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta. The strands of angel hair formed a delicate network throughout the eggy interior. We started with dried pasta instead of leftover cooked pasta so that we could make this dish any night of the week. For convenience’s sake we skipped the traditional pasta cooking method, which requires a large pot of boiling water, and instead cooked the angel hair in just 3 cups of water in the same 10-inch nonstick skillet we then used for cooking the frittata. We kept the eggs tender by using a generous amount of extra-virgin olive oil, and we created a crispy pasta crust by letting it fry in the skillet before adding the eggs. Finally, for flavor and textural contrast, we mixed in bold add-ins. To ensure that each incorporated seamlessly into the frittata, we cut everything into bite-size pieces and precooked them before adding them to the eggs.