Leftover kale, red capsicum, mixed dried mushrooms, carrots, and Grana Padano can be used with rigatoni to create a complete meal. Vegetable rigatoni frittatas are cooked on the stovetop and finished in the oven.

Browsed a handful of recipes; all have different baking times and amounts of eggs. I know my vegetable rigatoni frittata is burnt around the edges as I am not sure how long to bake it. Well, at least I have something different to eat. The crispy burnt bits give a bit of crunchiness; it’s healthy and delicious. Next time it will be perfect like the other recipes. Let’s bake!!!

Ingredients

180 g dried rigatoni
6eggs
3 stalks of kale, remove stems and tear the leaves
2 small carrots, sliced
1 red capsicum, deseeded, cut to small bites
1/2 bunch Italian parsley leaves, chopped
40 g dried mixed mushroom
75 ml thickened cream
1/2 c Parmesan cheese
1/2-1/4 c Grana Padano cheese
2-4 Tbs tomato paste
2 Tbs minced garlic
Italian Seasoning
oil
salt
black pepper

Method

Do the mixed mushroom 1 day in advance

Place the dried mixed mushrooms in a bowl. Add enough hot boiling water and soak them overnight.

The next day

Remove the softened mushroom from the bowl. Cut mushroom to bite size or chopped. Use a strainer and strain the mushroom water into another bowl. Keep about 25 ml of the reserve mushroom water for later.

Bring a large pot of water to a boil, and salt it. Cook pasta until barely tender about 5 minutes, somewhat short of where you would normally cook it for 8 minutes for al dente. Drain, and immediately toss it in a wide bowl with 2 Tbs oil and 2 Tbs tomato paste. Set aside and cool it a bit.

Preheat oven to 180°C. Heat a saucepan with 2 Tbs oil on medium heat. When oil is hot, add garlic cook for 30 seconds until fragrant. Next add kale leaves, cook, stirring for about 3 to 5 minutes until wiltered. Next add in carrots and mushrooms; toss around for 2 minutes. Now add in capsicum, the remaining tomato paste, and Italian parsley leaves, toss around for 1 minutes. Season with Italian seasoning, salt, and pepper.

Transfer the cooked cool pasta into the saucepan with vegetables, coat to mixed well. Use a spoon to spoon the rigatoni and vegetables into a baking dish. In another large bowl, whisk together eggs, thickened cream and 25 ml reserve mushroom water. Season with salt and pepper. Add in Parmesan and Grana Padano cheese and continue whisking to combine well.

Pour the egg mixture over the rigatoni and vegetables in the baking dish. Gently with spoon to even out top of frittata. Bake for 20-30 minutes, or until golden or until sauce is bubbly on edges but not burnt. Remove, and serve hot or at room temperature. Enjoy with a glass of red wine!!!

Note: You can use any vegetables of your choice. You can use 8-10 eggs as I browsed the recipes some use 6, 8 and 10. Another recipe use 5 whole eggs and 5 egg whites. 1 recipe don’t use cream at all and 1 recipe use 1/2 c of cream or milk. One recipe us nonfit milk.

The time of baking ranging 10 minutes, 18-20 minutes, 20 minutes, and 20-30 minutes. Please do check after 10 minutes to see that you frittata isn’t burnt like mine. It could be different model oven too. These frittatas will keep in an airtight container in the fridge for up to 2 days.

https://helenscchin.com/2022/03/01/vegetable-rigatoni-fritata/

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