Good morning and Happy Saturday!
It’s 5:30 a.m., and I’ve no time to talk, as we are off for an early start at the ranch today.
Thank goodness breakfast is in the slow cooker…
I have my camera packed and I’ll have lots of pictures to post later!
Spaghetti Frittata – adapted from Armandino Batali
- 8 ounces spaghetti, cooked, rinsed, cooled
- 2 cups tomato-based pasta sauce, divided
- 5 large eggs
- 3 cups mixed greens
- 1 tsp ground black pepper
- 1 tsp dried basil (fresh would be better)
- 5 tablespoons olive oil (I used a combination of butter and oil)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. In a separate bowl, whisk eggs together until well blended.
Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta, greens, pepper and basil; cook/stir 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, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.