Macaroni Frittata

Macaroni Frittata
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 cup
    (250 mL)


  • 6


  • 1/4 cup
    (60 mL)

    parmesan cheese

  • 1

    onion, thinly sliced

  • 1

    medium zucchini, diced small

  • 2

    medium tomatoes, diced small

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • To taste salt and pepper


Cook the pasta in salted, boiling water for the time shown on the package.

Drain and set aside; pour a stream of olive oil over the macaroni so that they do not stick together.

In a bowl, beat the eggs with the cheese. Add pepper and set aside.

In an oven-proof dish, heat the olive oil over medium heat.

Brown the onion, add the zucchini and cook for a few minutes or until the zucchini is somewhat transparent.

Add the pasta and tomatoes to the cooked vegetables.

Pour in the egg mixture and set the heat to low. Cook for 8 to 10 minutes.

Set under the broiler and cook for 1 to 2 minutes, or until the top is browned.

Cut into triangles and serve.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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