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Spaghetti Frittata with Arugula and Fresh Herbs

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Serves four to six as a main course.

  • by from Fine Cooking
    Issue 106

If you have leftover cooked pasta in the fridge, this is a great way to use it up.

  • Kosher salt
  • 3 oz. uncooked dried spaghetti (or 1-1/3 cups cooked)
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 large or 2 small shallots, trimmed, peeled, and thinly sliced crosswise
  • 2 oz. (about 2 cups lightly packed) arugula, stemmed if necessary
  • 8 large eggs (preferably at room temperature)
  • 2/3 cup heavy cream
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano (use the large holes on a box grater)
  • 2 Tbs. finely chopped fresh mint
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. sliced chives

Position a rack in the center of the oven and heat the oven to 375°F. Bring a large pot of well-salted water to a boil over high heat.

Cook the spaghetti in the boiling water according to package directions. Drain well and let cool. Transfer to a medium bowl.

In an ovenproof 10-inch nonstick skillet, heat 1 Tbs. of the olive oil and 1/2 Tbs. of the butter over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until the shallots are softened and lightly golden, about 8?minutes. Add the arugula and toss with tongs until wilted, about 1 minute. With a heatproof spatula, scrape the arugula mixture and any fat left in the pan into the bowl with the pasta. Toss lightly to combine.

In a large bowl, whisk the eggs, cream, 1/2 tsp. salt, and several grinds of pepper. Add the pasta mixture, Parmigiano, mint, parsley, and chives. Mix gently but thoroughly.

Heat the remaining 1 Tbs. oil and 1/2 Tbs. butter in the skillet over medium-high heat. When the butter has melted and is bubbling, add the egg mixture. Use the heatproof spatula to gently distribute the ingredients evenly. Reduce the heat to medium low and cook until the eggs have set just along the outside edge of the pan, 4 to 5 minutes. Transfer the skillet to the oven and bake until the frittata is puffed, golden, and set, 22 to 24 minutes.

Let the frittata cool in the pan for 15 to 20 minutes. Run the spatula gently around the edge and underneath the frittata, and slide it onto a cutting board. Let sit for 5 to 10 minutes. Cut into wedges and serve.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): fat g 25; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 1; Protein (g): protein g 13; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 230; Cholesterol (mg): cholesterol mg 325; Fiber (g): fiber g 1;

Photo: Scott Phillips

Made this tonight and used the fresh Arugula, mint,chives and parsley from my garden. It was fantastic and really easy to throw together.

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