 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a rich, delicious dish. It's very simple, but you need to cook the spaghetti ahead of time so it can cool. The frittata can be served at room temperature. Ingredients:
8 ounces spaghetti |
1/2 cup sun-dried tomato packed in oil, drained and chopped |
4 large eggs |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
3/4 cup parmesan cheese, grated |
3/4 cup fontina cheese, grated |
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
Directions:
1. Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.
2. When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
3. Add the pasta and toss to coat.
4. Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
5. Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
6. Place skillet under broiler and broil until top is golden brown, about 5 minutes.
7. Cool to room temperature, then invert the frittata onto a platter and cut into wedges.
|
|