Egg-Pasta Frittata

by Maggie Battista on October 11, 2009

in All Recipes, Breakfast

Egg-Spaghetti

My fridge is full, bursting at the seams with too many farm-stand delights – beets, greens, leeks, fresh eggs – and a new batch of grocery store staples. Yesterday’s pumpkin cheesecake experiments are also taking up at least half of a shelf, forcing big pile-ups of mushrooms, cheeses, and leftover spaghetti, all teetering and tall. My fridge desperately needed some pruning this morning, a perfect excuse for a big breakfast.

I think Sundays are made for big, egg-filled breakfasts. Eggs are just fine on their own, but how about eggs with all those other ingredients that need freedom from my fridge like mushrooms, greens and spaghetti? And, frankly, eggs are simply better with pasta. My husband would argue that everything is better with pasta. He’s wrong. Pasta in chocolate pudding? Um, no.

Today we’re cooking a frittata of spaghetti, eggs, greens, shitake mushrooms and a touch of Parmesan. When you cook eggs with pasta, there’s no need for toast, just a nice cup of strong coffee. Or wine. If you serve it for dinner, of course!

I should add, this may not be the first time you’ve seen pasta in a frittata. But most pasta-frittata dishes hide the pasta in gallons of eggs. I love the beautiful craters between the spaghetti strands, vegetables and eggs.

Egg-Pasta Frittata

Ingredients

  • 1 tablespoon of olive oil, and extra for finishing
  • 2 cups of wild mushrooms, sliced
  • 2 cups of leftover pasta (spaghetti, in this case)
  • 2 handfuls of greens (spinach, arugula, chard)
  • 5 eggs, whisked a splash of cream
  • Heavy sprinkle of Parmesan
  • Pinches of salt and pepper

Pre-heat your oven’s broiler.

On the stove, saute mushrooms in the olive oil over medium-high heat until soft, about 4 minutes. Add pasta and cook until slightly golden. Add in greens, salt and pepper, and cook until the greens wilt slightly. Pour the egg-cream blend and a sprinkle of Parmesan. Let the eggs firm up in the pan for a minute and then slide the pan under the broiler for a few minutes, until the top firms up and gets a slightly golden color. Serve with an extra sprinkle of cheese and a splash of really good olive oil.

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Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • Marilyn

    I just love this we had it when I was very little forgot all about this dish, My Mom would make this. Thanks Maggie.

  • http://www.eatboutique.com Maggie

    You're welcome, Marilyn! Yes, I hear it was called “poor man's spaghetti” and my grandma would make something similar. She'd use a lot more egg which is delicious but I wanted to try something different. :)

  • Marilyn

    I just love this we had it when I was very little forgot all about this dish, My Mom would make this. Thanks Maggie.

  • http://www.eatboutique.com Maggie

    You're welcome, Marilyn! Yes, I hear it was called “poor man's spaghetti” and my grandma would make something similar. She'd use a lot more egg which is delicious but I wanted to try something different. :)

  • Patience

    What can i use in stead of permesan

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