Farfalle Frittata

Farfalle Frittata

Farfalle pasta baked with eggs, chunks of smokey  bacon, and sautéed fresh seasonal vegetables  flavored with aromatic Italian herbs of rosemary,  thyme, and oregano. Serve with mixed berries  and garnish with a sprig of fresh mint.

consumer insight, rationale:

  • Consumers are seeking new dish options that deliver on the comfort of breakfast in new and interesting ways, and this dish fits that  need.
  • Driving the growth of more vegetable flavor/ingredient profiles (24% between Q1 2012 and Q1 20150) with pasta includes  beans (yes, beans), tomato (not too  surprisingly) and spinach. Other vegetables  menued more with pasta include; corn,  squash, celery, artichoke, carrots, and the  broader category roasted-vegetables (Mintel  Menu Insights Pasta Category Report June  2015).

daypart: Breakfast; Lunch; Dinner
menu part: Entrée



  1. Cook farfalle pasta in salted boiling water to  only half the time it says on the package  directions. Drain and cool. Set aside.
  2. Sauté the fresh vegetables in butter until just  slightly wilted but still tender. Set aside.
  3. In a large bowl add scrambled eggs, and  vegetables and fold in the pasta. Add the  bacon, cheese, Italian seasoning and salt  and pepper. Stir to combine.
  4. Spray a muffin pan with pan spray.
  5. Fill each muffin cup with about ¾ of your  egg/pasta/vegetable mix making sure you  get all the items in each cup.
  6. Bake until egg is firm and golden brown.
  7. Serve immediately.
  8. Can be served with fresh salsa and/or fresh  fruit salad.

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