Ziti & parmesan frittata

Yield: 1 servings

Measure Ingredient
3.00 large eggs; separated
1.00 dash tabasco sauce
1 bayou blast - {emeril's creole seas; oning}, see *
2.00 tablespoon canned artichoke hearts; chopped
2.00 tablespoon unsalted butter
1.00 cup cooked ziti
1 (great way to use leftover pasta)
1.00 tablespoon chopped fresh flat-leaf parsley
¼ cup grated parmesan cheese

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the broiler. In a bowl, beat the egg yolks, a dash of Tabasco, and Creole Seasoning to taste. In a another bowl beat the egg whites to soft peaks. Fold yolks into the whites, add the artichoke. Melt the butter in a 10-inch frying pan. When the butter foams, add the egg mixture and sprinkle the ziti and parsley over the eggs. Top with the cheese. Broil until the egg sets, about 3 to 4 minutes. This recipe yields ? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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