Serves 4 to 6Broccoli and Pasta Pizza
Pasta pizza, or pizza di pasta if you want to get fancy, is a trick I learned from
my mom for turning second-day pasta in something new entirely.
Photo Credit: Quentin Bacon
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
Ingredients:
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons kosher salt
1 teaspoon lemon zest, from 1 small lemon
1/4 teaspoon red pepper flakes
3/4 cup crumbled feta cheese, at room
temperature
1 cup freshly grated Parmesan cheese
2 heads broccoli, cut on the bias into 1-inch
pieces and blanched
3/4 cup Peppadew peppers, diced
2 cups orzo, cooked
2 tablespoons extra-virgin olive oil
Instructions:
Preheat the oven to 350° F. In a large bowl whisk together the eggs, heavy cream, salt, lemon zest, and pepper flakes. Stir in the feta cheese, Parmesan, broccoli, peppers, and cooked orzo.
Heat a large skillet over medium-high heat. Add the olive oil to the pan followed by the pasta mixture. Cook for 1 minute, stirring with a rubber spatula so the egg just begins to set. Remove from the heat and bake for about 25 minutes or until the top is golden brown, slightly puffed, and no longer wet in the center.
Article by The Giadzy Kitchen
This was absolutely delicious. I was lazy and used some precooked brown rice instead of pasta since I didn’t already have any pasta cooked. It was so delicious!! Definitely going to be part of my meal rotation.