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

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

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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