Eggs, zucchini, and Perfect Pinch Salad Supreme Seasoning? What's not to love! This pasta frittata is a fun, new way to use pantry staples and seasonal summer squash.
Ingreadient
- ½ lb ditalini pasta, cooked for 2 minutes less than package instructions
- 2 medium zucchinis, diced small
- ⅓ cup grated parmesan cheese
- 3 tablespoons melted unsalted butter, divided
- 1 teaspoon Perfect Pinch® Salad Supreme Seasoning
- 2 tablespoons chopped McCormick® Dried Parsley
- ½ teaspoon kosher salt
- 4 large eggs, beaten
- Tomato dipping sauce
- 1 tablespoon unsalted butter
- 2 garlic cloves
- 1 (8-ounce) can tomato sauce
- ½ cup heavy whipping cream
- ½ teaspoon granulated sugar
- kosher salt, to taste
- freshly ground black pepper, to taste
Direction
- In a large bowl combine the pasta, zucchini, Parmesan cheese, 2 tablespoons butter, Perfect Pinch® Salad Supreme Seasoning, McCormick® Dried Parsley, and salt. Toss until evenly coated. Add the beaten eggs and toss until well combined.
- Place a cast iron or nonstick oven-safe skillet over medium heat. Add the remaining 1 tablespoon butter and allow to foam for about 1 minute, rotating the skillet to coat the edges with the butter. Pour the pasta-egg mixture into the skillet and spread flat. Reduce the heat to medium-low.
- Cook for 13-15 minutes, until the edges brown.
- Meanwhile, make the dipping sauce: In a small skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute, or until fragrant. Add the tomato sauce and cook over medium-low heat for 10 minutes, or until the sauce thickens. Add the cream and sugar; cook for another 6-8 minutes, until the sauce thickens again. Season with salt and pepper. Set aside.
- Turn the broiler to high and broil the top of the frittata for 2-3 minutes, until lightly golden brown.
- Remove from the oven and cover the top of the skillet with a plate. Using oven mitts or kitchen towels, flip the skillet to transfer the frittata onto the plate. Cool the frittata for 10 minutes before cutting into 6 wedges. Serve with the sauce.
- Enjoy!
