Spaghetti frittata

Spaghetti Frittata

The other night, I went a little overboard making pasta and ended up with a lot of plain pasta remaining. What could I do with a bunch of leftover pasta? While I have rejuvenated leftover pasta other times by dipping it briefly in boiling water, as though it was fresh pasta, I wanted to do something different with this batch. Some eggs, cheese, tomatoes and herbs and I had a nice side dish to go with grilled chicken. Here’s what I came up with:

Spaghetti frittata

Spaghetti frittata with tomatoes, herbs and Parmesan cheese.

Spaghetti Frittata

1. Drizzle olive oil or butter in the bottom of a non-stick skillet and heat over medium heat.

2. Add enough spaghetti so it covers the bottom of the skillet, approximately 1 to 1-1/2 cups.

3. Whisk two large eggs so that they are mixed and pour them over the spaghetti.

4. Sprinkle with salt, pepper and herbs of choice – I used oregano, thyme and basil but any combination you like could be used because the pasta and eggs are like a blank slate.

5. Put the lid on the pan and leave it until the eggs are set.

6. With a spatula, loosen the edges of the frittata and slide it onto a cutting board.

7. Dice up tomatoes, ideally pretty cherry tomatoes and sprinkle them on top with parmesan cheese and some fresh herbs if you have them.

8. A pizza cutter works great to slice the frittata into serving-size triangles.

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