Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 3 tablespoons whipping cream

  3. 1 cup grated Parmesan

  4. 3 cups cooked and cooled penne pasta

  5. 3 tablespoons coarsely chopped fresh thyme leaves

  6. 2 tablespoons chopped fresh flat-leaf parsley

  7. 1 lemon , zested

  8. 1/2 teaspoon kosher salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together the eggs and cream. Stir in the cheese , pasta, 2 tablespoons of the thyme, parsley , lemon zest, salt, and pepper. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula , slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.


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