LEFTOVER SPAGHETTI FRITTATA

INGREDIENTS
Eggs
Splash of milk
Olive oil
Salt
Pepper
Desired veggies (onion, mushroom, zucchini, etc.)
Cold, cooked spaghetti
Feta cheese

 

 

DIRECTIONS

Set oven broil.
Beat eggs and splash of milk and salt and pepper. Keep in mind that you’ll need to beat up enough eggs (and splash of milk) to cover spaghetti and veggies in your pan. Set aside.
Heat burner to medium heat. Slice up desired veggies and garlic and sauté with olive oil and salt and pepper until they begin to soften slightly. Add your cold pasta and enough additional olive oil so that spaghetti does not stick to pan (you’ll need more olive oil if it’s not a non-stick pan). Add beaten eggs to pan all at once.
Sprinkle feta cheese on top and cook uncovered for a couple minutes and then covered for a couple more. When frittata seems about cooked trough, place the pan in the oven to broil for just a few minutes. This will crisp the top nicely.
Remove from oven and slide/shimmy it out of the pan with the help of a spatula.

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