Pasta Frittata
Home-cooking in Italy is characterized by the use of simple but delicious ingredients. Here, cooked spaghetti and eggs become a slice-and-serve frittata with a topping of fresh vegetables.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 10 ounces spaghetti
- 6 large eggs
- 1/3 cup skim milk
- 1/2 teaspoon salad herbs, divided
- 2 cups shredded Monterey Jack cheese
- 2 medium tomatoes, chopped
- 1 medium cucumber, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon refrigerated minced garlic
- 1/2 teaspoon balsamic vinegar
Directions
Preheat broiler.
Cook pasta using package directions; drain.
Heat a skillet sprayed with nonstick cooking spray over medium heat. Press half the pasta over bottom of hot skillet.
Whisk eggs, milk and half the salad herbs in a bowl until blended. Pour half the egg mixture over pasta in skillet. Sprinkle with Monterey Jack. Press remaining pasta over cheese and pour remaining egg mixture over top.
Cook over medium heat, covered, until frittata is firm and golden on bottom, about 4 to 5 minutes.
Broil until browned, about 4 to 5 minutes. Cut into wedges.
Combine tomatoes, cucumber, olive oil, garlic, vinegar and remaining salad herbs in a medium bowl and mix well. Spoon over cooled frittata wedges on individual serving plates and serve.
Secret Tip
Frittatas are good hot, cold or at room temperature. They're also safe to eat for a couple of hours after cooking, which makes them a good choice for picnics and outdoor meals.
