Chef Paulette's Spaghetti Frittata 12/1/14 - WSMV News 4

Chef Paulette's Spaghetti Frittata 12/1/14

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4-5 large eggs

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


¼
cup grated cheese (pecorino or parmigiano)

salt & pepper


4 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. 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 about 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. After skillet is out of oven, leave pot holder on handle as a reminder.

Loosen frittata with a spatula and slide onto a dinner-sized plate. Cut in wedges like a pizza. Serve warm or at room temperature.


 

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