What do you do with tons and tons of leftover Spaghetti? Why make Frittata of course.
By Shuchi Mittal
I had a party a few days ago, and for no particular reason made more pasta than can feed a truckload of starving students. One of those times when your mind is in a million places and your measurements are well, forgotten.
In any case, so I had all this leftover spaghetti and I was wondering what to do with it. I recalled that when I was little we used to make an omelette stuffed with these Indian instant noodles called Maggi. And since eggs are a weekend tradition, I thought why not add the spaghetti to my frittata brunch! It was quick, rather filling, and quite an ingenious way to use up some of the over-stock.
Just don’t feed me any pasta for a year now.
- 2 cups leftover boiled spaghetti
- 2 large eggs
- 4 tablespoons whole milk
- 2 teaspoons grated gruyere cheese
- 1 cup mixed vegetables (I used red & green peppers, onions and baby spinach)
- ¼ teaspoon dried red pepper flakes
- ½ teaspoon dry basil
- 1 tablespoon butter
- Some mozzarella cheese, roughly torn
- Salt & pepper
- Heat the butter in a cast iron skillet. Add all the vegetables and sauté for a minute. Now add the Spaghetti and the dry spices and sauté for another minute.
- Beat the eggs separately with the milk and some salt & pepper.
- Pour the egg mixture over the spaghetti evenly and let it set.
- Top with the Gruyere and mozzarella. Let it cook for a minute or two and then transfer to a 400 F pre-heated oven for 10 minutes till the egg is completely cooked through.
- Change oven mode to Broil for 4-5 minutes, till the cheese on top has browned a little.
- Remove and enjoy!