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Spaghetti Frittata

Other pasta that comes in long strands, such as linguine or fettuccine, can also be used in this dish. A simple green salad completes the meal.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, September 2004

Ingredients

  • 3 teaspoons olive oil
  • 2 cups mesclun
  • 2 large eggs mixed with 2 tablespoons milk
  • Ground pepper
  • Lemon juiced
  • 1 1/2 cups cooked spaghetti (2 ounces dry)
  • Coarse salt
  • 1 scallion, thinly sliced
  • 1/4 cup frozen peas thawed
  • 2 ounces Jarlsberg cheese shredded (1/2 cup)

Directions

Mesclun salad

  1. Heat broiler. In a medium bowl, whisk together 2 large eggs, 2 tablespoons milk, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Mix in 1 1/2 cups plain cooked spaghetti, 1/2 cup shredded Jarlsberg cheese, and 1/4 cup thawed frozen peas.

  1. In a small (7- to 8-inch) broiler-proof nonstick skillet, heat 1 teaspoon olive oil over medium-low heat. Pour in spaghetti mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.

  2. In a medium bowl, whisk together 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, and 1/2 teaspoon coarse salt. Add 2 cups packed mesclun and 1 scallion, thinly sliced; toss to combine.

Cook's Notes

For something a little different, try whole-wheat or spinach pasta. Also, Jarlsberg cheese is available in both reduced-fat and regular versions; either works well in this recipe.

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