Frittata of any kind makes great breakfast, lunch or even dinner. It can be as light or as substantial (read “fat”) as you want to make it. In this version I used very little grated Parmigiano Regiano cheese and just one tablespoon of heavy cream so as far as frittatas go I can consider this leftover spaghettini version quite light.
Ingredients (for 9” non-stick skillet)
2 – 3 cups spaghettini or spaghetti, chopped to 1” pieces
6 eggs
1/3 cup chopped scapes or green onions
1 Tbs. 35% cream
2 Tbs. grated Parmigiano Regiano cheese
Salt and pepper to taste
1 tsp. olive oil
Directions
Beat eggs and whipping cream in a larger mixing bowl then add pasta, cheese and salt & pepper.
Heat skillet over moderate high heat, add olive oil and chopped scapes.
Cook till scapes soften, then mix them in pasta & egg mixture.
Reheat the skillet with a bit of extra oil and pour in the mixture.
Cover and cook on medium till top feels dry.
Slide onto a large plate, then place same skillet upside down on top of frittata, turn plate with skillet on top over, remove plate and put back on burner.
Cook another 2 minutes or till eggs are cooked through.
Slide onto serving plate, cut into wedges and serve.
Frittata can be eaten as is or with a toast, hot, warm or room temperature.
Ingredients that you can add are entirely up to you. Crispy bacon, caramelized onions and shredded mozzarella and/or Provolone comes to mind. There are no rules so be creative.
