Tuesday, July 12, 2011

Pasta Frittata with Garlic Scapes

Frittata of any kind makes great breakfast, lunch or even dinner. It can be as light or as substantial (read “fat”) as you want to make it. In this version I used very little grated Parmigiano Regiano cheese and just one tablespoon of heavy cream so as far as frittatas go I can consider this leftover spaghettini version quite light.

Ingredients (for 9” non-stick skillet)
2 – 3 cups spaghettini or spaghetti, chopped to 1” pieces
6 eggs
1/3 cup chopped scapes or green onions
1 Tbs. 35% cream
2 Tbs. grated Parmigiano Regiano cheese
Salt and pepper to taste
1 tsp. olive oil

Beat eggs and whipping cream in a larger mixing bowl then add pasta, cheese and salt & pepper.
Heat skillet over moderate high heat, add olive oil and chopped scapes.
Cook till scapes soften, then mix them in pasta & egg mixture.
Reheat the skillet with a bit of extra oil and pour in the mixture.
Cover and cook on medium till top feels dry.
Slide onto a large plate, then place same skillet upside down on top of frittata, turn plate with skillet on top over, remove plate and put back on burner.
Cook another 2 minutes or till eggs are cooked through.
Slide onto serving plate, cut into wedges and serve.
Frittata can be eaten as is or with a toast, hot, warm or room temperature.
Ingredients that you can add are entirely up to you. Crispy bacon, caramelized onions and shredded mozzarella and/or Provolone comes to mind. There are no rules so be creative.

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