Egg Pasta Frittata

This recipe is actually intended to use up your leftover spaghetti & tomato sauce. But tonight, I didn't have it leftover....so I improvised!

Cast of characters: evoo, butter, diced onions, garlic, eggs, half N half (heavy cream or milk), s&p
parsley, tomato sauce, Italian mix cheese

I boiled my pasta according to directions on the package, drained it and added it back to the hot pot, added parsley, diced onions, garlic, and some EVOO and left it to soak up the flavors and dry out a bit...to get that "left over" consistency.


In a different large saute pan add butter and EVOO

Add the pasta mixture to the buttered saute pan
The recipe calls for 2 cups of tomato sauce, again didn't have leftover sauce, so I just made my own out of a can of stewed tomatoes and added garlic, Italian seasonings and salt & pepper. But you can use jar spaghetti sauce. In another bowl, crack your eggs (recipe calls for 12, but I only had 8 and it worked just fine) and mix with 1/4 cup heavy cream, salt & pepper and diced flat leaf parsley.
Pour the egg mixture into the hot skillet that the spaghetti mixture is in, and let eggs firm up a minute or so on the bottomTop egg pasta mixture with spaghetti sauceTop with cheese (I sliced 2 mozzarella cheese sticks in half and diced) and added shredded Parmesan cheese, so that it would get bubbly & browned.

Bake at 425 for about 10-12 minutes in the skillet (be sure the handle is oven safe), then slice in pizza size slices.This is a great brunch, lunch or dinner meal....and is great leftover! Enjoy.