Spaghetti Frittata, today’s “Meatless Monday” meal option. This recipe has been in our family for years, passed down from our Calabrese Nani, she made this dish for many family events. My Mother and Brother Bob, have their own versions of this recipe, both make it when they have left over pasta noodles. Today’s version is “basic”, you can build off of this recipe, be creative, add different cheeses or herbs, vegetables like peppers or onions, make the Spaghetti Frittata your own. The “Meatless Monday” Spaghetti Frittata, can be served hot or at room temperature, it is a great recipe for Summer al fresco dining. Let’s Cook!
A great recipe for al fresco dining, make it when you have left over pasta noodles
- 3 cups Spaghetti noodles, cooked, drained and cold
- 8 lg Eggs
- 1 cup Parmesan cheese, imported
- 1/2 cup Mixed chopped herbs, basil, thyme, parsley
- 3 tbls Extra virgin olive oil
- Salt and fresh ground pepper to taste
In a mixing bowl, add the eggs, beat well with a fork, add the parmesan cheese, salt and pepper
Add the spaghetti mix well with a fork, add the herbs and mix again until everything is incorporated
In a 10-12" non stick skillet add olive oil, heat oil on a medium heat, when hot add the egg spaghetti mixture, turn the heat to a medium low, cook until the bottom of the frittata becomes a golden brown when you lift up the side. Approximately 5-8 minutes
With a plate larger than the size of the skillet, place the plate over the skillet, carefully flip the frittata on the plate, then slide the uncooked side of the frittata back into the pan, this takes a little practice but, easy once you understand the concept
Cook the other side until golden brown, place on a round platter, serve immediately or at room temperature
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