Spaghetti Frittata Recipe
Ingredients
| Cooked spaghetti | 1 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon, divided | |
| 3 eggs, lightly beaten | ||
| 1/3 cup Progresso Grated Parmesan Cheese | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
Immediately after spaghetti has been cooked and drained, place in a medium bowl.
Toss with 2 tablespoons of the butter.
In a small bowl beat eggs, Parmesan cheese, parsley, salt and black pepper until blended.
Pour over spaghetti.
Toss to coat.
In a medium skillet melt remaining 2 tablespoons butter.
Add egg-spaghetti mixture.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until golden, about 2 minutes.
Loosen edges with a spatula.
Turn out onto a plate.
Return to skillet, top side down.
Cook until bottom is golden, about 2 minutes.
Toss with 2 tablespoons of the butter.
In a small bowl beat eggs, Parmesan cheese, parsley, salt and black pepper until blended.
Pour over spaghetti.
Toss to coat.
In a medium skillet melt remaining 2 tablespoons butter.
Add egg-spaghetti mixture.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until golden, about 2 minutes.
Loosen edges with a spatula.
Turn out onto a plate.
Return to skillet, top side down.
Cook until bottom is golden, about 2 minutes.
Chef
