Spaghetti Frittata

11 ingredients
4 steps

Ingredients

  • 1-2 tablespoons butter
  • 2 cloves garlic, chopped
  • cremini mushrooms, cleaned and chopped
  • rapini, cleaned, chopped, and blanched
  • leftover spaghetti
  • 2-6 eggs, depending on the amount of pasta and vegetables you have
  • 1 splash milk
  • a healthy dollop of cream or creme fraiche
  • salt and pepper
  • chopped fresh herbs
  • grated or crumbled cheese of any kind (optional)

Directions

  1. 1
    Preheat your broiler. Melt butter over medium heat in an oven proof skillet, preferably cast-iron. Add garlic and saute until fragrant, about 30-60 seconds. Add mushrooms and rapini, season lightly with salt and pepper, and saute until everything is soft and wilted.
  2. 2
    Add your leftover pasta and mix it into the vegetables so that everything is evenly distributed.
  3. 3
    Crack the eggs into a bowl and beat together with milk, creme fraiche, salt, pepper, and chopped herbs. Pour the egg mixture into the pan over the pasta and vegetables, and use a spatula to help distribute the eggs evenly in the pan.
  4. 4
    Cook over medium heat for 5 minutes or so, or until it's starting to set. Top with cheese, if using, then transfer to the oven and cook under the broiler until browned and a little crispy on top -- probably not more than a couple minutes.

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