Herb & Cheese Angel Hair Fritatta

angel hair fritatta

The other day we were craving a lite lunch that would be quick to prepare but also a lunch that was tasty & satisfying. I was struck by the memory of a recipe I read in Pasta Verde by Judith Barrett not too long ago. Carnivores beware this is a vegetarian cookbook & of course a meat free dish.

We have since given up our vegetarian experiment, but we still enjoy having many veggie meals. It is so easy to fall into a veggie-centric eating pattern this time of year, with the local produce being as fresh & delicious as it is. Plus, who really wants to be weighed down with a steak or any heavy meat dish in the middle of the day anyway?

Here is our version of the dish (adapted for two & using what we had on hand).

6 oz. angel hair pasta

salt

2 large eggs

1/4 cup chopped fresh basil, chives & parsley

4 oz. shredded fontina cheese

1/4 cup finely minced onion

butter

olive oil

First boil your pasta in salted water until firm al dente. Drain & rinse with cold water. Lightly beat eggs then add cooked pasta, ,herbs & cheese. toss thoroughly. Heat oil & butter in frying pan until bubbling subsides & scoop pasta mixture into the pan & spread in an even layer. Cook for 10-15 minutes until bottom is golden brown & then flip & remove when the other side is done. garnish with shredded parmesan.

We enjoyed this with a nice "farmers market" salad with mesclun, fresh peaches, tomatoes, & balsamic vinegar. As much as hate sauvignon blanc I have to admit this would go excellently with one, particularly a Bordeaux blanc, known for their assertive acidity.