Author Notes: If you’ve never eaten a spaghetti frittata before, it might seem a little weird, but once you try it you’ll start making extra spaghetti just to have the leftovers for a frittata. There are about ten billion ways to make it, but the one I did for lunch today was particularly good. It can also be made with the leftovers of whatever sauced, vegetable and meat-laden pasta you have lying around. —linzarella
cloves garlic, chopped
cremini mushrooms, cleaned and chopped
rapini, cleaned, chopped, and blanched
eggs, depending on the amount of pasta and vegetables you have
a healthy dollop of cream or creme fraiche
salt and pepper
chopped fresh herbs
grated or crumbled cheese of any kind (optional)
- Preheat your broiler. Melt butter over medium heat in an oven proof skillet, preferably cast-iron. Add garlic and sauté until fragrant, about 30-60 seconds. Add mushrooms and rapini, season lightly with salt and pepper, and sauté until everything is soft and wilted.
- Add your leftover pasta and mix it into the vegetables so that everything is evenly distributed.
- Crack the eggs into a bowl and beat together with milk, creme fraiche, salt, pepper, and chopped herbs. Pour the egg mixture into the pan over the pasta and vegetables, and use a spatula to help distribute the eggs evenly in the pan.
- Cook over medium heat for 5 minutes or so, or until it’s starting to set. Top with cheese, if using, then transfer to the oven and cook under the broiler until browned and a little crispy on top — probably not more than a couple minutes.