My inspiration for this pimento cheese pasta frittata was a combination of macaroni and cheese and pimiento dip. It's a great way to use up leftover pasta and can be served for any meal. —Margee Berry, White Salmon, Washington
Pimiento Cheese Pasta Frittata
Ingredients
- 2/3 cup uncooked elbow macaroni
- 8 large eggs, room temperature, divided
- 3 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon chipotle hot pepper sauce
- 1/2 teaspoon salt
- 1-1/4 cups finely shredded sharp cheddar cheese
- 3 tablespoons drained diced pimientos
- 2 tablespoons butter, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup sour cream
- 2 tablespoons chopped chives
Directions
- Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, beat 2 eggs, cream cheese and cream on high speed until blended. Beat in remaining 6 eggs, hot sauce and salt. Stir in cheddar cheese, pimientos and cooked pasta.
- In a 10-in. cast iron or oven-proof skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
- Add remaining 1 tablespoon butter to skillet with onion mixture. Cook and stir until butter is melted. Pour in egg mixture. Cook, uncovered, until edge starts to bubble, 2-3 minutes.
- Bake until eggs are completely set, 18-20 minutes. Let stand 5 minutes. Cut into 6 wedges. Serve with sour cream and chives.
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