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Pasta Frittata

Francie's in New York City with her mom, Joan, and sister Mel. So what can I do when I need to make a meal for one and have little more than leftover spaghetti from the kids' dinner? Use the pasta, some herbs and garlic and a couple of eggs to create a Frittata.

If you have kids, this is a wonderful and very quick, very simple yet very elegant meal. Here it goes...

You need: a non-stick skillet, about two cups of cooled cooked spaghetti, a tablespoon of extra virgin olive oil, two eggs, a teaspoon of minced garlic, a tablespoon of finely sliced green onion, a tablespoon of chopped parsley, a quarter cup of freshly grated Parmesan cheese and salt and pepper to taste.

To make it you just heat the skillet and olive oil over high heat for a couple of minutes and then add the pasta, spreading it out to cover the bottom of the pan (after this you can beat the eggs in a bowl with the herbs, onions, garlic and cheese until all is kind of fluffy and then add this to the pan with the pasta once the pasta begins to brown and crisp and then let the eggs cook until they just begin to set after a minute or so) and flip it over and cook it until the other side becomes brown and crispy too, not much more than five minutes.

Eat it all for a hearty dinner for one, cut it in half and serve it with a salad for a satisfying dinner for two, or cut it in quarters and serve it as primi for four.

All in all, assuming you have cold spaghetti around, which you certainly do if you have children under 12, and I've successfully described how to make this in only one sentence, which I think I have, then the whole dinner should take you less than twenty minutes to prepare. Cool, huh?


Posted on Apr 11, 2003 @ 10:32 PM

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