Ziti & parmesan frittata
1 servings
Ingredients
| Quantity | 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 |
Directions
* 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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