STUFFED SPAGHETTI FRITTATA WITH TOMATO & MOZZARELLA
Steps:
- Cook, drain and toss the spaghetti with butter, cheese, and parsley. Make sure the pasta is cooked al dente--more underdone--as it will continue to cook in later stages. Put the olive oil and onion into a small saucepan and turn the heat to medium. Cook and stir the onion until it becomes colored a golden brown, then add the cut-up drained tomatoes and salt. Cook for about 20 minutes until the oil floats free of the tomato. Take off the heat. When the tomatoes have cooled, mix in the diced mozzarella. Tip the pan and spoon off most of the oil. Add the tossed sauced spaghetti, salt and a few grindings of pepper to the beaten egg, mixing thoroughly to distribute the egg evenly over the pasta. Put the 1 tablespoon butter in a skillet, turn the heat on to medium and when the butter foam begins to subside, but before it darkens, but in just half the pasta and egg mixture, spreading it uniformly over the bottom of the pan. Over it, pour the tomato and mozzarella from the saucepan, spreading it evenly, and stopping a little short of the frittata's edge. Pour in the remaining half of the spaghetti and egg mixture and cover the frittata in the pan, spreading it out to the edges. Cook the frittata on top of the stove for 3 to 4 minutes without touching the pan. Then tilt the plan slightly bringing its edge closer to the flame of the burner. Keep the pan in this position for about 1 minute, then rotate it a shade less than a full quarter turn, always keeping it tilted so that its edge is close to the flame. Repeat the procedure until you have come full circle. Take a look at the underside of the frittata, lifting the edge gently with a spatula, to make sure it has formed a fine, golden crust all around; if it has not, cook a little longer where needed. Run the pan under the broiler until the top has formed a lightly colored crust. When ready, loosen the frittata with a spatula, slide it onto a platter, and cut it into serving wedges, like a pie.
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Jabrina Holmes
j.h@gmail.comI'm not a big fan of frittatas, but this one is amazing! I'll definitely be making it again.
R A Z U
u-r19@gmail.comThis is a great dish to serve at a brunch or potluck. It's always a crowd-pleaser.
Syabonga ShongWe
syabonga-shongwe@yahoo.comI love this recipe! It's so easy to make and it's always delicious.
Toran Gurung
t47@hotmail.comThis recipe is a keeper! I've made it several times and it's always a hit.
The Baron's Party Plays
t.plays@gmail.comI wasn't sure how this would turn out, but I was pleasantly surprised. It was so delicious and my kids loved it too!
Sheldon Bygrave
bygravesheldon43@hotmail.comThis is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.
Annie Mwale
m77@gmail.comI'm not a fan of spaghetti, but I loved this recipe! The frittata was so flavorful and the mozzarella cheese was gooey and delicious.
Alvin Kamau
kamaua67@hotmail.co.ukThis was so easy to make and it tasted amazing! I'll definitely be making this again.
Isatou Jammeh
isatou-j4@gmail.comI followed the recipe but added some extra vegetables, like spinach and bell peppers. It was a great way to sneak some extra veggies into my diet.
Augusta Kazinja
kazinja-a63@hotmail.frThis is one of my favorite recipes! I've made it several times and it always comes out great. I love that it's a one-pan meal.
Will West
w-w@yahoo.comI made this for dinner last night and my family loved it! The only thing I changed was that I used whole wheat spaghetti instead of regular spaghetti. It was still delicious.
Maybe Today
maybe@yahoo.comThis dish is fantastic! I followed the recipe exactly and it turned out perfectly. The frittata was fluffy and moist, and the filling was flavorful and cheesy. I served it with a side salad and it was a hit!