When we make spaghetti we always cook the whole package, but only eat half. The other half gets put in a large ziploc bag with a bit of olive oil to (keep it from sticking together) and saved in the refrigerator. This is because we know in a while we will make a Spaghetti Frittata out of it and whatever we have laying around in the fridge.
Today I had a zuchini, some ham and onion. You can get creative here. It is a great way to use left-overs.
|Author: Jim Kirkley
A great way to use left-over spaghetti
You may add green onion, bacon, ham, zucchini, anything else you have laying around the fridge. Serve with a light green salad dressed with viniagrette.
1/2 pound, left-over spaghetti or linguine
2 tablespoons, olive oil
1/4 cup, heavy cream
1/4 cup, milk
1 medium, onion – finely chopped
1 large, zucchini – diced small
1/2 pound, ham – diced small
1/2 cup, parmesan cheese – grated
salt and pepper – to taste
- In a small bowl mix eggs, cream, milk, salt, pepper, and cheese.
- Heat oil in an oven-proof frying pan over medium heat.
- Saute onion until translucent. Add zucchini and ham and saute until zucchini starts to brown.
- Quickly add pasta and blend with egg mixture. Mixing to combine the other ingredients as best you can.
- Leave on heat until egg mixture sets up.
- Using a spatula, loosen the underside of the frittata until it slides around on the pan.
- Place under broiler until pasta starts to brown.
- Allow to cool. Flip onto a cutting board and cut into 8 slices.
- Serve warm or at room temp.
Amounts are variable here. You want enough egg mixture to cover the amount of spaghetti you have.