If you've never eaten a spaghetti frittata before, it might seem a little weird, but once you try it you'll start making extra spaghetti just to have the leftovers for a frittata. There are about ten billion ways to make it, but the one I did for lunch today was particularly good. It can also be made with the leftovers of whatever sauced, vegetable and meat-laden pasta you have lying around. —linzarella
- Serves 2-3
cloves garlic, chopped
cremini mushrooms, cleaned and chopped
rapini, cleaned, chopped, and blanched
eggs, depending on the amount of pasta and vegetables you have
a healthy dollop of cream or creme fraiche
salt and pepper
chopped fresh herbs
grated or crumbled cheese of any kind (optional)
- Preheat your broiler. Melt butter over medium heat in an oven proof skillet, preferably cast-iron. Add garlic and sauté until fragrant, about 30-60 seconds. Add mushrooms and rapini, season lightly with salt and pepper, and sauté until everything is soft and wilted.
- Add your leftover pasta and mix it into the vegetables so that everything is evenly distributed.
- Crack the eggs into a bowl and beat together with milk, creme fraiche, salt, pepper, and chopped herbs. Pour the egg mixture into the pan over the pasta and vegetables, and use a spatula to help distribute the eggs evenly in the pan.
- Cook over medium heat for 5 minutes or so, or until it's starting to set. Top with cheese, if using, then transfer to the oven and cook under the broiler until browned and a little crispy on top -- probably not more than a couple minutes.