Baked Ditalini Frittatas are a recipe born from leftovers. I had some eggplant sauce left over from the day before, and I realized that the remaining ditalini would not be enough for a soup. So, thinking of the delicious pasta omelets my mom used to make when I was little, for a picnic, I managed to recover something from two kitchen leftovers. So, remember, never throw anything away.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz Ditalini
- 1 medium Eggplant
- 1 clove Garlic
- 6 eggs
- 14 oz Tomato pulp
- 6 tablespoons Grated Grana Padano
- 3 tablespoons Extra virgin olive oil
- to taste Salt
- 1 pinch chili pepper to taste
Tools
- Pot
- Pan
- 6 Muffin cases
- Hand whisk
- Grater
Preparation
First of all, organize your workspace with all the ingredients already measured.
Wash, dry, and cut the eggplant into small cubes.
Sauté it in a pan, along with a clove of garlic, and 3 tablespoons of extra virgin olive oil.
Add the tomato pulp and cook for about 20 minutes.
Meanwhile, bring the ditalini to a boil, but drain them al dente.
Once drained, season them with the sauce and set them aside.
In a bowl, beat the eggs, but remember to incorporate the grated Grana, salt, and pepper.
Distribute the pasta into the oil-greased disposable molds.
Pour the freshly made egg mixture over them.
Bake at 356°F in a preheated oven for about 20 minutes.
Serve your Baked Ditalini Frittatas hot.
Advice: you can prepare these Frittatas with whatever you like.
In anticipation of guests, or as an emergency, prepare more of them, in single servings, or a single dose, and freeze.
If you like eggs, don’t miss this recipe: https://blog.giallozafferano.it/lappetitovienmangiando/omlette-cremosa-ai-porri-e-formaggio/
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