Wednesday, November 28, 2012

Spaghetti Frittata

Spaghetti Frittata
by Sandra Simmons
adapted from Everyday Food

For several years, I compiled my favorite recipes and sent them to our friends and family at Christmas. I called it My Christmas Cookbook (2003-2007). I first learned about the spaghetti frittata from Everyday Food magazine. I cooked the heck out of those magazines every month! And this was one of our kids' favorite dishes when I had leftover pasta. I often made these for lunch with a never ending line-up of ingredients, often other leftovers. I think this is the dish that started my leftover love affair!

1-2 Tablespoons olive oil
2 large eggs, lightly beaten
2 Tablespoons milk
1/2 teaspoon coarse salt
1/8 teaspoon ground pepper
1 1/2 cups cooked spaghetti or any other variety of pasta
1/2 cup Jarlsberg cheese, shredded 
1/4 cup thawed frozen peas 
1/2 cup Teet's Smoked Pure Pork Tasso
optional garnishes: chives, green onions, parmesan cheese

Preheat your broiler.

Add all the ingredients to a medium bowl and stir.

Heat a nonstick ovenproof skillet over low to medium-low heat and add a little olive oil or use a non stick spray. Add the spaghetti mixture. Cook without stirring for about 5 minutes. Place your skillet in the oven and heat until the top of the frittata is set, no more than a minute. Slide the frittata onto a plate and cut in 4 pieces with a knife or a pizza wheel. 

Serve with some vegetables or a salad. Quick and easy!

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