Pasta Frittata

The Tuscan Sun cookbook is a colourful well-written book with delicious Italian recipes that are easy to follow and make.  The book is written by Frances and Edward Mayes.  The photographs by Steven Rothfeld capture the Tuscan life and cuisine beautifully.

I like the introduction, notes, vivid details of life in Tuscany and funny stories in the book that I really enjoyed.  The dishes are simple, traditional and have robust ingredients.  There are detailed recipes in the book, which shows us how to make favourite dishes such as lasagna, pasta with and without eggs, sauces, gnocchi and many more from scratch.  

The author says, "Tuscan food tastes like itself.  Ingredients are left to shine, not combined with a list of long... odd combinations."  Recipes call for a few ingredients so the pantry of a Tuscan kitchen is important.  The book is organized like a traditional Italian dinner, and starts from a list of Antipasti (starter) and ends with Dolci (desserts).

To dry herbs, the author suggests that we have remove the herbs with the stems, spread on a rack and rest it in a warm dry place for about four days and then strip the leaves and store in a jar.  

I tried this easy Pasta Frittata
1 onion finely chopped
2 tbsp olive oil
1/4 cup milk
6 eggs
1 cup leftover cooked pasta
1/2 tsp salt

1/2 tsp pepper

1/2 cup grated parmigiano reggiano

1 large tomato sliced

1 handful of parsley chopped

In an oven proof skillet, over medium heat add oil and sauté the onion until translucent about 2 minutes.  

In a bowl beat the milk into the eggs.  Stir the pasta, seasonings and cheese into the eggs and pour into the pan.  Arrange the tomato slices on top of the egg mixture and cook for about 8 minutes over medium low heat until it is semi-set.  

Sprinkle the parsley and put under a preheated broiler for 1 minute.  Make sure it doesn't burn on the top.

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