Chorizo Pasta Frittata

22 Dec

I have tons of cookbooks. They’re gorgeous with their professional photos, glossy pages, and idealistic recipes. But where do I find most of my inspiration? The internet, of course! It’s so easy to search for an idea, find a great base recipe, and go to town. But sometimes, a book is the way to go. And for this month’s Recipe Redux challenge, we were tasked with reduxing a recipe from the nearest cookbook, on page 54 (or 154) in honor of this being the 54th month of this blogging community!

The cookbook on the top of my stack happened to be The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015, a birthday/Christmas gift from a friend last year. And on page 54 shined a beautiful pasta frittata recipe. Hmm, two of my favorite things in one dish? Yes please! But oh, it was filled with meat, fat and salt, and made for 6-8 people, when I only have myself and Chris to feed on a daily basis.

Chorizo Pasta Frittata |

A few modifications led to a wonderful frittata, flavored with soy chorizo and bell pepper, crusted with crispy pasta. It’s a complete meal, as it’s full of fiber and protein. Make this wholesome, quick dinner on any weeknight for a meal that’s sure to please!

Chorizo Pasta Frittata, adapted from the recipe for Pasta Frittata, page 54, The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015

Serves 2-3

  • 1 tbsp coconut oil
  • 1 bell pepper, chopped
  • 1 tube soy chorizo, thawed
  • 4 eggs
  • ¼ C shredded cheddar (I prefer 5-year aged)
  • 1 tbsp dried parsley
  • 1 tbsp olive oil
  • 3 oz whole wheat spaghetti or angel hair pasta, broken in half
  • 1-1/2 C water
  • 1 tbsp olive oil
  • ¼ tsp salt

Heat coconut oil in a large non-stick skillet over medium high. Cook the bell pepper until tender, about 5 minutes. Then add in the chorizo and cook through, another 5 minutes.

Meanwhile, whisk together the eggs, cheddar, parsley, 1 tbsp olive oil and salt & pepper in a medium bowl.

Once chorizo-pepper mixture is cooked, transfer it to the bowl with the egg mixture. Wipe out the skillet with a paper towel and return to the heat.

With the skillet over high heat this time, add in the pasta, water, olive oil and salt. Cover and bring to a boil.

Chorizo Pasta Frittata |

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 


4 Responses to “Chorizo Pasta Frittata”

  1. thecrowdedtableblog December 22, 2015 at 3:01 pm #

    I’ve never heard of pasta frittata, but it sounds totally delicious!!!

  2. Diana B. December 22, 2015 at 3:54 pm #

    I have a pasta muffin recipe that you may like. Of course, your additions may be different than mine, but the base is the same.

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