On 10 Apr 2004 00:45:18 GMT, oQspam (NTANTIQUES)
wrote:

Am hosting the neighborhood Easter Egg Hunt and brunch this Sunday for about 16
adults and various munchkins. The grownups sip Mimosas and Bloody Marys while
the kids do their thing. Thought I'd do an easy buffet with muffins, fresh
fruits, and a couple of frittatas - one with mushrooms, chives, and Asiago and
another with apple smoked bacon & Gruyere. For a little variety I thought I'd
throw in one I saw on Rachael Ray's 30 Minute meals this week. Did a test run
on it last night. Glad I did - it was just awful. For any among you tempted to
try her Egg Pasta Frittata using the recipe on the Food TV website, try at your
own risk...following her recipe exactly, I ended up with a barely edible
rubbery hockey puck...think noodle casserole thats been reheated one too many
times.

TV recipe called for 12 oz. of fettuccini, cooked al dente, 1C cream, 1 C
grated Parmigiano Reggiano, and 12 eggs - it looked awfully dry going in.
She called for cooking it at 425 for 10 minutes - isn't that awfully hot for
eggs? I do my other fritattas in the oven in a large cast iron skillet for
10-15 min at 350 and start out with a soupier egg/cream mixture with great
results.

I would also cook the pasta past al dente. I doubt it would cook much
more in the oven under those conditions.

Sue(tm)
Lead me not into temptation... I can find it myself!