Spaghetti Frittata- Don't Cringe, It's Really Good!
A creative way to use leftover pasta is in a Spaghetti Frittata.
My hubby happened to wander into the kitchen mid-preparation and assumed that the eggs were going to be an omelet for our daughter, while the leftover spaghetti would be microwaved for us. First of all, he should know better than to enter my domestic domain while creating a meal. Secondly, I DON"T do special orders for meals. I make it, you eat it, or you make it yourself next time.
- 3 cups leftover pasta, cooked.
- 1/2 white onion
- 1/2 red pepper
- 6 eggs, beaten with
- 4 tablespoons grated parmesan
- ground pepper to taste
- salt to taste
- 1 cup grated cheese. I had marble, you can use any of your favourite cheeses.
- Italian Herbs, dried seasoning mix
What to do:
- In a large skillet, saute diced onion and peppers in a pat of butter, until softened but still crunchy.
- Run a knife through the pasta to break it up a little. My pasta was leftover from a previous dinner and quite dry. It had a basic tomato sauce with onion, mushroom, sweet peppers, chopped tomato, and mild Italian sausage (meat only). Your pasta can be plain, it's up to you.
- Drop the pasta on top of the sauteed vegetables, then pour the beaten egg mixture (parmesan, salt, pepper) on top. Push the pasta around gently to distribute the egg evenly. Then leave it alone.
- Preheat your oven to 350 degrees.
- Let the frittata fry 5 minutes, add your grated cheese on top, and sprinkle your herbs.
- Place the pan on middle rack of your oven. Bake 10 minutes.
- Slice in wedges, it serves 4 hungry people.