Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

PASTA FRITTATA

INGREDIENTS

2 – 11½ oz. pkgs. frozen

Fettucine Alfredo

4 tbsp. olive oil or butter

2 cloves garlic, minced

½ cup chopped onion

1 – 28 oz. can Italian plum tomatoes,

drained, chopped

Salt and black pepper

1 – 8 oz. ball fresh mozzarella

⁄3 cup toasted pine nuts

¼ cup golden raisins

8 beaten eggs

½ cup chopped fresh basil

1 cup grated parmesan cheese

Optional

Marinara sauce

SETTINGS

Alfredo Vegetables

DEFROST, 110°F TRUE CONV, 350°F

17 minutes 10 minutes

Baking Pan

Frittata

STEAM CONV, 350°F

20 – 25 minutes

Defrost the fettucine using the default defrost setting or thaw overnight

in refrigerator.

Place olive oil or butter in baking pan along with garlic, onion, and tomatoes. Place in oven

and cook as indicated, stirring halfway through. Remove from oven and season well with

salt and pepper.

Meanwhile, cut the Mozzarella cheese into ¾” cubes. Add pine nuts and raisins to eggs and

combine with fettucine. Place egg mixture in the baking pan on top of the tomato mixture.

Add the Mozzarella, basil and Parmesan. Bake as indicated or until frittata is rm and eggs

are set.

Serve with a little marinara sauce atop.

COOK’S TIP:

This dish can be completely assembled the night before, just increase baking time by about

5 minutes.

Serves 8