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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
1/2 lb. vermicelli or spaghetti |
2 tbsp. butter |
6 eggs |
1/4 cup grated parmesan cheese |
1 tbsp. dried parsley flakes |
salt and pepper to taste |
3 tbsp. butter |
1 cup spaghetti sauce |
1 cup finely cubed mozzarella cheese |
1/3 cup grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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