Dinner can be stress free; often times with ingredients you have on hand! This pasta frittata is easy, filling and delicious; and done in minutes. Use leftover spaghetti/vermicelli pasta or boil some up, just for this!
AIMEE FORTNEY'S EASY PASTA FRITTATA
8 ounces cooked spaghetti or vermicelli cooked to al dente, drained and set aside
2 Tablespoons butter
6 eggs, beaten
freshly grated Parmesan cheese (amount you to your desire)
zest from 1 lemon
5 or 6 fresh basil leaves, chopped
1/2 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon ground cumin (optional)
In a large bowl, beat eggs. Add seasonings, 3/4 of the lemon zest and basil (reserve the remaining amount for topping). Add cooked pasta to egg mixture and combine. Melt 1 Tablespoon butter in a non-stick skillet then add pasta/egg mixture. Grate Parmesan cheese over top, then cover and cook lower heat until the bottom is crisp; about 4 to 5 minutes. Remove cover, slide onto plate, add more butter, then flip frittata to cook on the other side. Cook another 3 to 5 minutes, then slide onto plate. Garnish with remaining fresh basil, lemon zest and more cheese. Cut into wedges and serve with marinara sauce, if desired; or squeeze fresh lemon juice over the top.
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