Frittata w/ Spaghetti & Herbs

8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti)
1/2 tsp pure salt
3 TBSP butter, ghee, or coconut oil
7 large eggs
1/4 cup freshly grated parmesan cheese (optional)
2 TBSP minced fresh basil leaves
2 TBSP minced fresh parsley leaves
freshly ground black pepper

• If using uncooked spaghetti, cook pasta in salted water until al dente.
• Drain & transfer to a large bowl.
• Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together.
• Set aside to cool to room temp.
• If using leftover spaghetti, remove from fridge & bring to room temp. Preheat the broiler to high.
• Use a fork to lightly beat the eggs, cheese, basil, parsley, salt & pepper (about 1/2 tsp salt seems right) in a medium bowl.
• Pour the egg mixture over the spaghetti & mix well.
• Heat the remaining 1 TBSP of butter in a 10 inch skillet with an oven proof handle.  Swirl the pan to butter coats the entire surface.
• Add the egg mixture & spread out evenly in pan.
• Cook over medium-low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it sets.
• Cook until the bottom appears golden brown when lifted, about 8 mins.
• Place the pan directly under the broiler & cook just until the top is golden brown & set, 2 – 5 mins. Do not let the frittata burn.
• Invert the frittata onto a large platter.
• Cut into wedges & serve.

Serves 3 – 4.

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SIDE NOTES:

~ From “The Complete Italian Vegetarian Cookbook”

~ If you use non-stick pans, use one for this recipe (though no teflon!). If it’s got a stainless steel handle it should be oven safe, but you should check w/ manufacturer.

~  If substituting dried herbs, 1 tsp of each should do the trick.

~ The chewy spaghetti w/ the eggs & herbs is a great combo. This is also good @ room temp or cold as left overs.

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