A hearty Italian frittata combining leftover pasta with savory sausage, mushrooms, and cheese. Perfect for using up leftover spaghetti in a delicious egg-based dish that's crispy on the outside and te... show more

italian

Nutrition

Provides high protein from eggs and sausage, moderate carbohydrates from pasta, and significant fat content from cream and cheese.

Calories	475 kcal
Energy	1988 kJ
Protein	28 g
Total Fat	31 g
Saturated Fat	13 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	13 g
Cholesterol	307 mg
Carbohydrate	15 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	475 mg

*per serving

PescatarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow SugarHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Pasta Frittata with Sausage & Mushrooms

Isernio's Premium (Isernio Sausage)

6

Name: Pasta Frittata with Sausage & Mushrooms — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon Butter (unsalted); 0.25 cup Olive Oil (extra virgin); 0.5 pound Italian Sausage (hot or mild, removed from casings, or Italian chicken roll as alternative); 2 teaspoon Garlic (minced, fresh); 0.25 pound Mushrooms (white, crimini, portabello, or others of choice); 1 small Onion (minced); 2 cup Spaghetti (leftover, in tomato sauce, or other pasta); 2 ounce Prosciutto (thinly sliced, chopped); 0.5 cup Heavy Cream; 2 ounce Parmigiano Reggiano (freshly grated); Salt And Pepper (to taste, freshly ground); 8 large Eggs (lightly beaten)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Butter unsalted

0.25 cup Olive Oil extra virgin

0.5 pound Italian Sausage hot or mild, removed from casings, or Italian chicken roll as alternative

2 teaspoon Garlic minced, fresh

0.25 pound Mushrooms white, crimini, portabello, or others of choice

1 small Onion minced

2 cup Spaghetti leftover, in tomato sauce, or other pasta

2 ounce Prosciutto thinly sliced, chopped

0.5 cup Heavy Cream

2 ounce Parmigiano Reggiano freshly grated

Salt And Pepper to taste, freshly ground

8 large Eggs lightly beaten

Equipment

Large skillet

Wooden spoon

Serving Platter

Instructions

In a large skillet, heat butter and olive oil over medium heat.

Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.

Add garlic, mushrooms, and onion and sauté until softened, about 5 minutes.

Add leftover spaghetti and prosciutto, tossing to combine and heat through.

Stir in heavy cream and Parmigiano Reggiano, mixing well.

Season with salt and pepper to taste.

Pour beaten eggs over the pasta mixture, stirring gently to distribute evenly.

Cook without stirring until the bottom is golden and set, about 8-10 minutes.

Place a large plate over the skillet and carefully flip the frittata onto the plate, then slide it back into the skillet to cook the other side for another 5-7 minutes, until golden and cooked through.

Slide onto a serving platter, cut into wedges, and serve warm or at room temperature.