Hello friends! Well, can I just tell you that all of your sweet comments make me so happy and remind me of why I love this blog so very much 🙂

Even with all the changes in my life right now, trust that this blog is one thing that will remain the same, because my passion for food & cooking isn’t going anywhere!

Tonight I had a mission.  An egg mission.

Fanatic Mom and I picked up tons o’ eggs from our local farmer Donna a little over a week ago and it was time to keep using these bad boys up.

The plan:

Eggs + Peas + Pasta + Parmesan.

Say whattttt?

You got it 😉

Patsa Pea Parmesan Frittata (serves 4)

  • 4 eggs + 2 egg whites
  • 1 cup milk
  • 1/4 to 1/3 package whole wheat spaghetti
  • 1 cup frozen peas
  • 1/2 onion, chopped
  • 1/4 cup grated Parmesan + 1 tblsp
  • sea salt & black pepper

So easy!

Boil pasta.  Add the chopped onions in during the last 2 minutes of cooking to soften them a bit.

Drain and let cool for 5 minutes.

Whip eggs, milk and 1/4 cup Parmesan with a fork.  Add some salt and pepper to season.

Into a buttered baking dish add the cooked pasta/onion mixture. 

Then the frozen peas.

Followed by the egg mixture.

Top with remaining tablespoon (or more if you like) of cheese.

Into a 350F oven for 45 minutes and you’re done!

Served with a side salad or some crisp steamed snap peas, this makes the perfect spring-time supper 😀

I loved loved loved the texture of this dish!  The hearty pasta floating around in the light fluffy eggs with the “pop” of the peas in each bite.  Oh it was good!

This meal was super simple too.  Gotta love something that you can just pop into the oven and forget about, right 😀

I hope each of you are having a wonderful week!

Looks like things are getting a little brighter over here in CookinFanatic land too, thanks for stickin’ with me 😉

7 Comments

  1. I smiled when I saw a post pop up under ‘CookinFanatic’ in my Reader. 🙂 Plus, a fabulous recipe that makes me know that you are back in action. xoxo

  2. Fanatic MomNo Gravatar

    Tonight’s dinner looks delicious, and I can’t wait to try the leftovers tomorrow. Plus, we get to go to Spring Wines Class at Whole Foods. It doesn’t get much better than that!

    The secret to perfectly roasted potatoes (in my opinion)
    Oven: preheated to 425
    Potatoes: russet and chopped into about 3/4 inch cubes with most of the skins on
    Pan: spread with light coat of olive oil
    Other ingredients: olive oil to coat the potatoes, finely chopped garlic, rosemary (could use oregano or basil) all tossed together in a bowl with salt and pepper to taste. I think dried herbs work best with the high heat.

    But the “real secret “is to set the oven timer for 10 minutes at a time and toss the potatoes. For this Easter dinner I did it three times and then lowered the oven temperature to about 400 and gave them a few more minutes.

    The Result: crispy, oven roasted potatoes!

  3. Yum! You never cease to amaze me girl. You can totally make that for me when I show up unannounced to visit you in Richmond 😉

  4. Mmmm this reminds me of the fritata (sp?) that you made me for my breakfast fiest!!! I attempted to make an egg sandwich today and it was a slight fail….live and learn? hahah

    miss you already!!!

  5. Woah that looks crazy good!!! I’ve never tried making anything like that!

  6. Glad to hear you’re doing well 🙂 And what a meal. I totally book marked this bad boy. I love the addition of pasta- so fun. Josh and I love everything you put in this, so I know it will make an awesome breakfast for dinner night

  7. WHAT a great idea! Love this, very creative.

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