Capellini Frittata With Bacon And Peas
|Capellini/Any thin strand pasta||2 Ounce|
|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|
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.
Cut into small pieces and saute just until crisp.
Combine in bowl with above bacon.
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.