Description

Use freshly made or leftover spaghetti to make this great fritttata. It's a great dinner and can be adjusted to be vegetarian if you leave out the panceta.

Ingredients

• 6 oz. roasted mushrooms, chopped 1/4 inch
• 6 oz. green peas
• 26 oz. spaghetti, cooked and tossed with olive oil
• 2 oz. olive oil
• 1 1/2 t. freshly ground black pepper
• 14 oz. pancetta, diced 1/4 inch
• 4 oz. Parmesan cheese, grated
• 1/2 t. salt
• 10 eggs

Steps

1. Heat an 11 or 12 inch non-stick saute pan over medium high heat. Add pancetta; render until golden and cooked. Add mushrooms, peas, and spaghetti; toss to coat.
2. While cooking pancetta, whisk eggs with salt, pepper and Parmesan cheese. Pour eggs over the spaghetti mixture; reduce heat to low. Cook about 4 minutes or until bottom is golden brown; flip frittata with 1 smooth motion.
3. Cook 4 minutes or until golden on both sides and a toothpick inserted comes out with no liquid.