Pasta Frittata Recipe

Pasta Frittata

From grizzlybear 16 years ago

You can use a nonstick skillet that doesn't have an ovenproof handle if you cover the handle with aluminum foil before placing it under the broiler.

Cook vermicelli according to package directions; drain. In large bowl toss vermicelli with 2 tablespoons butter. Cool completely. OR use 1/2 pound leftover cooked spaghetti. Do not toss with butter.
Preheat broiler. Beat 6 eggs in large bowl until combined. Add vermicelli, 1/4 cup Parmesan cheese, and dried parsley. Season with salt and pepper.
Heat 3 tablespoons butter in heavy 12-inch nonstick ovenproof skillet over high heat. Spread half of pasta and egg mixture evenly in pan and cook for 1 minute, shaking pan to prevent sticking. Reduce heat to medium.
Spread spaghetti sauce over vermicelli mixture, leaving 1/2 inch border around the edge. Sprinkle cubed mozzarella cheese and 1/3 cup Parmesan cheese over spaghetti sauce. Top with remaining pasta and egg mixture, spreading to edges of pan.
Cook until mixture is almost set and bottom is golden brown, about 3-5 minutes. Then place the skillet under the broiler and broil frittata 4 inches from heat source until top is set and golden brown, about 1 minute. Do not overcook.

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" It was excellent "
minitindel ate it and said...
these are so tasty yum
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Reviewed by 3 people