Frittata with pasta, thyme and Parmesan from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 23) by Christopher Kimball

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Notes about this recipe

  • averythingcooks on April 13, 2025

    We loved this simple supper with a salad. I also noticed the cheese amount discrepency (should have looked here 1st :) but also just went with the larger amount in the directions, added sweet peppers to the garlic & leeks and tore up/ stirred in the last of a package of prosciutto. We ate this with a big spoonful of a cherry tomato-chipotle relish and it is certainly worth repeating.

  • Zosia on February 16, 2020

    I made this to use up some leftover, cooked fusilli. It was easy and delicious. My (Kobo) edition appears to have an error: the recipe calls for 2oz or 1/2 cup grated cheddar cheese in the ingredient list, then refers to 3/4 cup + 1/4 cup in the directions. I weighed the cheese and based on the mound I grated, 1 cup is the right amount.

  • Lepa on March 29, 2019

    This was really good. My entire family was enthusiastic about it. We needed a bit more salt and the frittata was delicious with a bit of coarse sea salt sprinkled on top.

  • Cheri on January 13, 2019

    This is really a great pantry dish. Added some creme fraiche to the eggs for additional bump. Loved the thyme. Leftovers are great warm, or cold.

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