Ever boil too much spaghetti and there isn’t enough sauce? Especially right before dinner, and you have no choice but to pop the extra pasta in the fridge and move on? What to do the next day? Make a spaghetti frittata!
Preparation Time: 20 min
Cooking Time: 45 min
Serves: 4 main course servings
8 oz pre-cooked spaghetti
2 cups tomato-based pasta sauce, divided
5 large eggs
1/2 cup chopped fresh parsley, divided
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
5 tbsp olive oil
1 cup grated Parmesan cheese
1. Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt and pepper in a small bowl, whisk to blend.
2. Heat oil in large skillet over medium high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over, do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, for about 8 minutes.
3. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, for about 3 minutes.
4. Meanwhile, heat remaining 1 cup pasta sauce in a saucepan over low heat. Using a flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges and serve, passing warm sauce separately.
Note: The frittata can be cooked with a store-bought sauce, or a pre-cooked sauce. Alternately, a freshly-made sauce can be used.