Title: Pasta Frittata
Categories: Eggs, Cheese, Pasta, Italian
Yield: 4 Servings
1/2 lb Thin spaghetti, cooked
1/3 c Parmesan cheese
2 T Italian parsley, chopped
1 T Olive oil
1/3 c Fontina cheese, chopped
1/2 lb Spinach, blanched
3 ea Eggs, slightly beaten
Salt/pepper
Mix together all ingredients except oil. Heat a large, non-stick
skillet (about 10"), add oil, and when it is medium-hot, add the
mixture, spreading it evenly in the skillet. Cook over medium heat
for about 5 minutes, or until bottom of frittata has formed a golden
crust. Invert frittata onto a plate, then slip it back into the
skillet to brown the other side. Cook until a crust is formed. Cut
into wedges and serve, with more cheese, if desired.
