Author: BengLevy Serves: 6 Time: 10’prep+20′
leftover Pasta (i.e. Alfredo, Spaghetti, etc.) OR, cook a new pasta
2 tbsp olive oil
2 tbsp butter
1 cup heavy cream
1 cup Parmigiano-Reggiano cheese
1/2 tsp ground nutmeg
Salt and black pepper
1/4 cup parsley, chopped
6 large eggs, beaten
• Preheat oven to 425°F
• In a stove-to-oven pan, heat oil and butter. Add cream and reduce it to about 3min. Add cheese, nutmeg, salt, pepper.
• Toss the pasta into the sauce, add parsley, beaten eggs and gently combine. Allow the eggs to set up on the bottom of the pan and become firm.
• Transfer the pan to a hot oven and bake for 10 minutes, until golden.
• Serve (hot or cold) from the pan or transfer to a platter. Cut the frittata into wedges and serve.
It’s a remedy to leftover pasta (Spaghetti, Fettuccine, etc..) to create a new tasty dish. This recipe uses a stove-to-oven pan. If you don’t have one, you can use a baking dish, and tweak the procedure to a point where pasta will have to be transferred to a baking dish, mix the eggs, then bake in the oven.