As a general rule, if a recipe contains an herb in the title I won’t like it. I think fresh herbs, even parsley, are way too strong. The exception to this rule is thyme. It’s one of my favorite scents and, like I said, the only herb that I can tolerate in large doses.
My mom gave me some fresh thyme from her garden this past weekend and I immediately knew what I was going to do with it. I saw Giada make this a few weeks ago and have been wanting to make it since then. It was the first frittata I’ve made and I think it turned out wonderful.
It was very simple except for when it came to flipping it. I couldn’t hold the pan and use a spatula at the same time so I had to get some help. A smaller pan would probably solve that problem though.
I seriously cannot wait to try more frittatas. This was cheap, easy, and both my husband and 3 year old loved it.
- 6 eggs
- 3 tablespoons whipping cream
- 1 cup grated Parmesan
- 3 cups cooked and cooled penne pasta
- 3 tablespoons coarsely chopped fresh thyme leaves
- 1 lemon zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, lemon zest, salt, and pepper.
In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.