Chef Paulette: Spaghetti Frittata - WSMV News 4

Chef Paulette: Spaghetti Frittata

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Spaghetti Frittata

Serves 4-6 as an appetizer

4-5 large eggs

about 2 cups leftover spaghetti, already sauced (any sauce)

¼ cup grated cheese (pecorino or parmigiano)

salt & pepper

3 tablespoons olive oil

 Preheat oven broiler.

Lightly beat the eggs in a medium mixing bowl. Add spaghetti and cheese. Season with salt & pepper. Mix well.

Use a medium-sized skillet with a metal handle (alternatively, if you only have a skillet with a plastic handle cover the handle with aluminum foil). Heat oil in skillet over medium high heat until hot. Add the egg mixture and spread out to evenly cover skillet. Lower heat to medium and let cook until the bottom is set. Place skillet in oven under broiler for 2-4 minutes until golden.

IMPORTANT: remember to use a potholder when taking out the skillet…it's easy to forget you have an oven-hot skillet and just grab the handle as if it was on the stove.

Slide frittata onto a dinner-sized plate. Cut in wedges like a pizza. Serve warm or at room temperature.

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