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Capellini Frittata With Bacon And Peas

Italian.Chef's picture
  Capellini/Any thin strand pasta 2 Ounce
  Eggs 4
  Mozzarella cheese 1 Cup (16 tbs), grated
  Bacon slices 6 (Preferably Italian Pancetta)
  Peas 1 Cup (16 tbs) (Cooked)
  Parmesan cheese 1⁄3 Cup (5.33 tbs)
  Olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Salt To Taste
  Pepper To Taste

Break into 2" pieces and cook in boiling water just until firm to the bite (al dente).
Drain and set aside.
Combine in bowl.
Add above pasta and mix well.
Set aside.
Cut into small pieces and saute just until crisp.
Set aside.
Combine in bowl with above bacon.
Mix well.
Set aside.
Heat in large non-stick skillet and saute garlic for 1 minute.
Pour half the egg mixture into skillet, and pour the pea mixture over top.
Top this with the remaining egg mixture.
Cook on a medium heat for approx. 8 minutes.
Carefully invert frittata onto a large platter and slide back into skillet.
Cook on this other side for 5 more minutes or until golden brown.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1578 Calories from Fat 944

% Daily Value*

Total Fat 107 g164.1%

Saturated Fat 35.4 g177.1%

Trans Fat 0 g

Cholesterol 973.2 mg324.4%

Sodium 2162.5 mg90.1%

Total Carbohydrates 73 g24.4%

Dietary Fiber 9.7 g39%

Sugars 13.4 g

Protein 82 g164.3%

Vitamin A 60.5% Vitamin C 104.5%

Calcium 116.8% Iron 45%

*Based on a 2000 Calorie diet


Capellini Frittata With Bacon And Peas Recipe