Pasta Frittata with Mushrooms and Gorgonzola

Name: Pasta Frittata with Mushrooms and Gorgonzola
Yield: Serves 4 to 6
Ingredients: 8 , large eggs; 4 , scallions, sliced thin; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, minced fresh sage; , Salt and pepper; 2 ounces, Gorgonzola cheese, crumbled (1/2 cup); 3 tablespoons, vegetable oil; 8 ounces, cremini mushrooms, trimmed and sliced thin; 2 , garlic cloves, sliced thin; 3 cups, water; 6 ounces, angel hair pasta, broken in half

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Appears in Cook's Illustrated July/August 2014

SERVES4 to 6

TIME1 hour

Pasta Frittata with Mushrooms and Gorgonzola

WHY THIS RECIPE WORKS

For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta. The strands of angel hair formed a delicate network throughout the eggy interior. We started with dried pasta instead of leftover c...

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