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Noodle Frittata

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Noodle Frittata

Noodle Frittata

For our loyal readers here is another unique and tasty savory breakfast or brunch idea.  A delicious, special breakfast or brunch treat that is best prepared just before serving.  The ingredients, though, can be prepped ahead of time and then you just need to combine them before cooking.  Who thought they had enough frittata recipes?  We, at The Carriage House Inn Bed and Breakfast, love them as do our guests.  I’m confident you will also love them.  They are nutritious, easy to prepare and combine standard grocery store ingredients in a special way.  Enjoy!

Add some ground hamburger or Italian sausage to the mixture for additional protein.


  • salt
  • 2 1/2 ounces dried egg noodles
  • 2-3 ounces sun-dried tomatoes packed in oil
  • 3 1/2 ounces fresh spinach
  • 3 scallions
  • 1 tablespoon extra-virgin olive oil
  • Spanish smoked paprika
  • 2 tablespoons tomato paste
  • 5 large eggs
  • freshly ground black pepper
  • 2-3 tablespoons crème fraîche or sour cream
  • fresh flat-leaf parsley for garnish


Preheat oven to 350°.

  1. Bring a medium saucepan of water to boil over medium-high heat.  Add a pinch of salt and then the noodles; cook according to package directions or until al dente.  Drain and place in a large mixing bowl.
  2. Drain, then coarsely chop the sun-dried tomatoes and the spinach, keeping them separate.  Trim the scallions, then cut the white and green parts on the diagonal into thin slices.
  3. Heat half the oil in an 8-inch ovenproof skillet over medium heat.  Once the oil shimmers, add the sun-dried tomatoes, then sprinkle them lightly with the smoked paprika.  Cook for about 1 minute, stirring once or twice, then stir in 1 tablespoon of the tomato paste and cook for 1 minute.  Add the contents of the skillet to the noodles and toss to coat.
  4. Return the skillet to the stove over medium heat.  Add the remaining 1/2 tablespoon oil, then add the chopped spinach and stir-fry just until wilted.  Transfer the sun-dried tomato/noodle mixture into the skillet, along with the scallions.  Cook for 2 minutes, without stirring until heated through.
  5. While that’s cooking, beat the eggs in the now empty mixing bowl; season lightly with salt and pepper.  Pour into the skillet and cook for 2 minutes, undisturbed.  Dollop the crème fraîche around the outer edge of the frittata, along with the remaining tomato paste.  Transfer to the oven.  Bake on the middle rack for 5-7 minutes, or until puffed and just set.
  6. Coarsely chop the parsley and scatter it over the top.  Serve warm, cutting into wedges.