Frittata di Spaghetti

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 tablespoons olive oil
  • 2 cups leftover cooked spaghetti, roughly chopped
  • 6 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons freshly grated Parmesan
  • Kosher salt and freshly ground black pepper
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Directions

Heat 2 tablespoons of the olive oil in a 10-inch nonstick saute pan over medium heat. Add the pasta and stir until warmed through, 2 to 3 minutes.

Meanwhile, beat the eggs with the milk in a large bowl. Add the Parmesan and sprinkle with salt and pepper. Stir to combine.

Add the pasta to the egg mixture. Stir to combine.

Add the remaining tablespoon of olive oil to the same pan and swirl to cover the bottom. Add the egg and pasta mixture, cover, and cook over medium-low heat until the edges of the frittata begin to brown and the center is set and slightly puffed, about 15 minutes.

To serve, slide the frittata onto a cutting board and slice into wedges.

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5

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  • on October 10, 2014

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    This was so delicious! I used my leftover Spaghetti made with evoo, garlic and parmesan. I had about 1/2 cup - 1 cup extra left, so I added it to the mixture and cooked it in garlic olive oil. Mmmm Mmmm Good! :)

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  • on September 01, 2014

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    Very delicious but again, too much egg, even the Extra Virgin Carbonara calls for a lot of them, I prefer to leave that much of it's breakfast flavor out, but otherwise a delicious ten pm snack on a tired rare night up with food, the cheese set it so nicely and the delicateness of the spaghetti was comforting and delicious. Cant wait to make it again with less eggs, great idea through and I loved the video of Debi and her daughter making it, two fancy ladies cooking great food :)

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