Pasta Frittata Recipe - Cooking Index
Pasta Frittata Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Eggs (large) |
| 3 cups | 711ml | Cooked spaghetti - (to 4 cups) |
| 2 cups | 474ml | Cooked vegetables - * see note |
| 3/4 cup | 109g / 3.8oz | Cheese - shredded |
| 1/2 teaspoon | 2.5ml | Salt |
* Recipe pictured in magazine used broccoli, red pepper, and mushrooms. Use whatever vegetables you choose.
Beat eggs, then stir in spaghetti, vegetables, cheese, and salt. Spray a large nonstick skillet with nonstick cooking spray. Over medium heat spread pasta mixture in skillet and press down gently with spatula.
Cover and cook 4 to 5 minutes until egg looks set and cheese is melted. Bottom will brown. Cut in wedges. Serve as is or top with a little spaghetti sauce, salsa, or ketchup. If you have any leftover rice or sliced cooked potatoes, use those in place of pasta.
Source:
from Woman's Day, 6-27-95; Budget Cook by Nancy Dell'aria
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