Spaghetti Frittata

If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, at room temperature or cold.

4 servings

Ingredients

  • 4 eggs
  • 4 tablespoons grated Parmesan or any cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (or about 3 turns of a pepper grinder)
  • 8 ounces cooked spaghetti with tomato sauce
  • 1 tablespoon extra virgin olive oil

Directions

In a medium bowl, whisk the eggs, Parmesan, salt and pepper together. Adjust the taste according to your taste.

Over medium heat, in a saucepan with little extra virgin olive oil, sautè the spaghetti while spreading it in the saucepan.

Pour the egg mixture in the saucepan, swirling well to make sure that it covers the spaghetti.

Cover and cook on low heat until the bottom part slides easily, about 4 – minutes.

Cook the other side of the frittata by turning it with the help of the cover of the saucepan or another plate. Cook for about 3 minutes.

Source:  SkinnyMs.

SHOPPING LIST

  • 4 eggsSpaghetti-Frittata1
  •  grated Parmesan or any cheese
  •  salt
  •  pepper (or about 3 turns of a pepper grinder)
  • 8 ounces cooked spaghetti with tomato sauce
  •  extra virgin olive oil

 

 

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