Growing up Italian, one thing you NEVER go without is SPAGHETTI! One tradition I grew up with was of course, Sunday Sauce. Now that could be Sauce with Pasta, Spaghetti and Meatballs, Brachiole, Steak Pizzaole, any and all types of Baked Pasta dishes and lots more....TRUST ME, Spaghetti is WAY TOO VERSATILE! HA!
So since my mom always made sauce on Sundays, that usually meant we had something with sauce again on Wednesdays, which was fine since it was always something totally different than Sunday, BUT one of my FAVORITE things she would make on MONDAY mornings were FRITTATTAS! Basically a pasta omelette...yummy!
Well, there's my Tid-Bit for you today!
Here's an easy recipe I found on the web since I don't have measurements, just make it by eye...
* extra virgin olive oil
* leftover cooked, sauced spaghetti (2-4 cups)
* 3-4 eggs (depending on amount of spaghetti)
* a splash of half and half (or milk)
* 2 good handfuls of freshly grated pecorino romano cheese
* salt and pepper to taste
Pre-heat broiler. Drizzle enough olive oil in an oven-proof frying pan to coat the bottom. Heat pan over medium heat. Add spaghetti and spread out the strands to cover the entire pan. Let spaghetti heat-through stirring occassionally (about a minute or two).
Meanwhile beat eggs then add half and half, cheese, salt, and pepper. Add egg mixture to the pan. Let eggs cook, gently lifting up edges of the frittata to allow egg to run underneath and cook. When eggs are mostly set, pop the entire pan under the broiler until top is fully cooked and lightly browned (about one minute). Carefully remove the frittata to a platter and slice into wedges. Serve hot or at room temperature.
My Notes: I usually do it in a pan on the top of the stove and just cover it those last couple of minutes to let the steam cook the top. You can even flip it if you're good at the whole "omelett-flipping thing". Now if you want to get fancy, add some mozzarella cheese, some spinach, mushrooms, ham, garlic, etc...makes a great dinner too!