Spaghetti Frittata
1/2 package whole wheat spaghetti (we love the Trader Joe’s brand)
6 extra large eggs
2 tbsp roasted garlic and onion jam (Stonewall Kitchen makes this incredible condiment)
3 tbsp grated parmigiano reggiano
1 tbsp butter
salt and freshly ground black pepper to taste
1. Cook the pasta in salted boiling water until al dente. Drain.
2. Beat the eggs with roasted garlic and onion jam and 2 tbsp parmigiano. Add salt to taste.
3. Melt butter in a 10-inch skillet. Pour egg mixture into pan, and immediately add spaghetti into egg mixture, making sure it’s evenly distributed. Grind a generous amount of black pepper on top, and let cook over medium-high heat until the top is almost set (about 10 minutes).
4. Sprinkle remaining tbsp of parmigiano over top of fritta, and move the skillet to the broiler for the top to set and brown (about 3-4 minutes, but keep a close eye on it to ensure it doesn’t burn).
5. Slice into six or eight wedges, serve, and eat.
Yield: 3-4 servings
