Pasta Frittata Recipe

After the onion fiasco with the Black Bean Tart, I was hesitant to make this Pasta Frittata (my first frittata ever) because it has onions in the recipe. And of course my husband came into the kitchen just as I was beginning to saute a scant amount of onions in oil. I assured him that the onion flavor would be barely noticeable, but I don't think he believed me.

In addition to limiting the amount of onions, I did make a few other alterations to the recipe. Instead of the garlic cloves I substituted garlic powder(according to my BHG cookbook, 1 garlic clove= 1/8 teaspoon garlic powder), instead of fresh parsley I used half the required amount of dried parsley, instead of Colby cheese, I used a blend of Mexican cheeses, I used honey ham instead of regular ham, and I omitted the cayenne pepper altogether.

The recipe took a little longer to combine than I had originally planned, of course separating the egg whites took a few minutes. I wished I would have left the skillet on the stove for a little bit longer, to make more of a crust on the bottom of the pan, but it turned out great. My husband liked it, and would eat it again.

I tasted a sample of it this morning, and it was even yummier now that the flavors had mingled more. This recipe is a KEEPER!  (PHOTO TAKEN FROM TASTE OF HOME WEBSITE)

Black Bean Tart

The next recipe that caught my interest was a Black Bean Tart. I'll admit that I DID NOT follow this recipe exactly. First, I did not have a fluted tart pan, so I attempted to bake this in a pyrex dish. Secondly, I toned down the amount of onions, since my husband DOES NOT LIKE ONIONS (however, I didn't realize this needed to be capitalized until this exact recipe). The original recipe in the book calls for a medium white onion, however the online recipe calls for green onion, either way wouldn't have matter for my husband.

I enjoyed the texture of the pureed black beans and sour cream mixture- I'll definitely use this technique for future bean dips, however the crust was NOT light or flaky, and my husband did not like the onion-y-ness of the dish. I've eaten dish sans crust, and enjoyed it as a nacho-type of dip with chips. Basically a THUMBS DOWN for this recipe