Weekend Recipe: Pasta Frittata with Mushrooms and Gorgonzola

Mushrooms and blue cheese make a great pair: the earthy flavor of cremini and the sharpness of Gorgonzola combine to liven up any meal.

This dish is often made with leftover pasta; however, Cook's Illustrated suggests making it from scratch. Don't bother taking out another pot to cook the pasta, though; instead, just break the angel hair in half and cook it in the same skillet that you use to make the frittata.

Pasta Frittata with Mushrooms and Gorgonzola
Serves 4 to 6

8 large eggs
4 scallions, sliced thin
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh sage
Salt and pepper
2 ounces Gorgonzola cheese, crumbled (1/2 cup)
3 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
2 garlic cloves, sliced thin
3 cups water
6 ounces angel hair pasta, broken in half

Whisk eggs, scallions, olive oil, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color. Stir in Gorgonzola and set aside.

Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/8 teaspoon salt, cover, and cook until mushrooms release liquid, 2 to 4 minutes. Remove lid and continue to cook until liquid evaporates and mushrooms turn golden brown, 3 to 5 minutes longer. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer mushrooms to bowl with egg mixture and wipe out skillet.

Bring water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes.

Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer.

Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.