Tuesday, April 29, 2014

What to Do with Leftover Spaghetti? Spaghetti Frittata

What to Do with Leftover Spaghetti? Spaghetti Frittata
In this house, we inevitably have leftover spaghetti at least once a week. The girls love to eat spaghetti in any format, so it's an easy go-to dish for this crazy family that runs almost every single night during the week.

Last night, rather than reheat the same old leftovers again, I made a spaghetti frittata. Crispy and delicious, buttery and salty, it's a great go-to dish to have in your arsenal. Here's how to make it.

Spaghetti Frittata
4 tbsp. butter
3-4 cups of leftover spaghetti (I like to use spaghetti that has some sort of sauce on it - the bite of the tomatoes brings the frittata to life. Plain spaghetti makes for a rather bland frittata)
2 eggs
1/2 cup milk
Healthy dose of sea salt and freshly cracked pepper
A handful of chopped parsley and basil
1/2-1 cup cheese (depending on how cheesy you want it to be - the more cheese the better in this house;))
1 tbsp. of minced garlic
1 tsp. of Garlic Bread seasoning

1. Over medium-high heat, melt down the butter in a non-stick pan until it is just bubbling.
2. While the butter is heating, mix together the eggs, milk, salt, pepper, cheese, parsley, basil, garlic, and Garlic Bread seasoning. I whip it with a fork to get some air in the eggs.
3. Add the leftover spaghetti to the egg/milk/cheese mixture. Stir until all of the pasta is coated with the mixture and the ingredients are evenly dispersed.
4. Once the butter is hot, add the spaghetti to the pan. Allow the spaghetti to cook, the butter bubbling around the edges. Check the spaghetti after a few minutes, and shake the pan every once in a while to ensure that the frittata is not sticking, especially in the middle.
5. Once the frittata is browned on the one side, flip it. The easiest way to do this is to place a plate about the same size over the top of the pan and flip the frittata onto the plate, then slide it back into the pan. In any event, even if it comes out a total mess, it still tastes good. Trust me, I know;). If you're afraid of flipping the entire frittata or think small patties would be better, you can form the spaghetti into small patties or nests in the pan and cook them, flipping once they've browned.
6. Slide the frittata onto a clean plate and slice into portions with a sharp knife. It should be crusty and crunchy. We ate them last night with Parmesan Chicken burgers and Balsamic Green Beans.

Good luck!! Cook away;). J

No comments: