December 16, 2009
I have a terrible habit… cooking for 50 when only five are around. I think I topped out at 12 liters in my last attempt at soup. Small pots help keep me honest, but I seem to always find a way. This is true with spaghetti – mounds of it left over – always.
This is not a bad thing, especially considering the convention of the frittata!
These are many ways to approach this. I like the day old spagettes, but any older and you might want to freshen the mix by inviting some fresh veg into the equation. Try wilting spinach, frying onions, or adding fresh tomatoes.
Start by sparking the broiler and getting an oven safe skillet to medium-high heat.
In a bowl, whisk as many eggs as you need (i.e. about 1 per serving @ 6 – 10 servings). I’ve seen recipes that might discard every other yolk, but I don’t. Depending on your original pasta sauce, you might not need to season the eggs – a softer sauce might require you to add salt, pepper, etc… use your judgment.
Now the fun part – it’s best to work with a slightly warmer leftover so pull your spaghetti earlier or warm in just a tad in the microwave. Fold the spaghetti into your egg mixture and ensure and even coating.
On your medium-high hot skillet, gently and evenly add the mixture. Let in cook on the stove-top for 5 -7 minutes and follow up with another 3 – 5 minutes under the broiler. I like to pull it in the last 2 minutes to add a coating of any gritty sharp Parmesan. Keep an eye on it as broilers are mean, loud, and pushy
Slice like a pizza – um – a pie? A pie.
Serve with a salad or a quartered and salted tomato – all doused with your best olive oil.
The play of textures in this crispy, flavorful, and tender point is bliss and makes a great snack, light meal, or easy take-with-you lunch idea.
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