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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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To make this a really quick meal to prepare, make extra spaghetti earlier in the week and store it in the fridge to use for this frittata later on. Ingredients:
4 cups cooked spaghetti (from 1/2 pound dry spaghetti) |
3 cups classico sweet basil marinara sauce (or other marinara sauce of choice) |
1 cup torn fresh basil leaf |
3 tablespoons extra virgin olive oil |
6 large eggs, beaten with |
1/4 teaspoon kosher salt, and |
1/4 teaspoon fresh ground black pepper |
1 (5 ounce) container shredded asiago cheese |
Directions:
1. In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
2. Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
3. Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
4. Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
5. Cook, without stirring, until eggs start to set on the bottom.
6. Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
7. Heat broiler.
8. Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
9. Place skillet under broiler until cheese melts, about 1 minute.
10. Slide frittata out of skillet onto cutting board; cut into 6 wedges.
11. Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
12. Garnish with basil sprigs or arugula leaves, if desired.
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