Spaghetti Frittata
Instructions:
- This is a great way to use up leftover pasta, even if it is coated with tomato sauce. (You’ll need about 3 cups of cooked pasta.)
- 6 large eggs
- 1â„4 cup milk
- 1â„3 cup freshly grated Parmesan cheese
- 1â„4 cup chopped fresh basil
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 6 ounces thin spaghetti, broken in half and cooked as label directs
- 1 tablespoon olive oil
- Preheat broiler. In large bowl, with wire whisk, beat eggs, milk, Parmesan, basil, salt, and pepper until well blended. Add pasta and toss to combine.
- In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat oil over medium-low heat. Add pasta-egg mixture, pressing lightly with spatula to flatten. Cook until mixture is almost set in center, about 10 minutes. Place skillet in broiler 6 inches from heat source. Broil until frittata is set, about 1 minute.
- To serve, loosen frittata from skillet and slide onto warm platter; cut into 4 wedges. Makes 4 maindish servings