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PASTA FRITTATA
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| Chef/Owner Ina Pinkney |
| Ina's - Chicago, Ill., USA |
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| Yield: 9 servings |
| Menu Price: $7.25; Food Cost/Serving: 13% |
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| Onion, chopped | 3/4 C |
| Garlic cloves, minced | 2 each |
| Olive oil | as needed |
| Red bell pepper, julienned | 3/4 C |
| Mushrooms, sliced | 1 1/2 C |
| Zucchini, julienned | 1 1/2 C |
| Dried oregano | 1 tsp |
| Salt and freshly ground black pepper | to taste |
| Eggs, large | 10 each |
| Whole milk | 1 1/4 C |
| Sharp Cheddar, shredded | 1 1/2 C |
| Parmesan, grated | 1/2 C |
| Salt | 1 1/2 tsp |
| Freshly ground black pepper | 1 tsp |
| Cream cheese | 1 Lb |
| Spaghetti, cooked | 3 C |
| Instructions: |
| 1. Preheat oven to 350 degrees F. |
| 2. Brush a 10-inch round pan lightly with oil, cut a piece of parchment and place in the pan and brush again with oil. Reserve. |
| 3. Sauté onions and garlic in olive oil until soft. Add red bell pepper, mushrooms, zucchini and cook until soft. Drain off liquid and add oregano; salt and pepper to taste. Reserve to cool. |
| 4. In a large mixer bowl, beat the eggs, milk, Cheddar, Parmesan, 1 1/2 teaspoons salt and 1 teaspoon pepper on low speed. Add cream cheese in small bite-sized bits. |
| 5. Put cooked spaghetti into the reserved, prepared pan. Add the vegetables. Pour in the egg mixture and mix with your hands so that all ingredients are equally distributed throughout the pan. Pat down so that as much of the solids are covered with liquid as possible. |
| 6. Bake until firm to the touch and lightly browned, about 30 to 40 minutes. (The frittata will puff up and settle when cool.) Slice and serve immediately on a bed of lightly sautéed tomato sauce. |
Notes: |
| If you want to prepare the frittata a day in advance, bake for only 25 minutes, then cool and reserve, refrigerated. When ready to serve, cut into slices and reheat for 10 minutes at 400 degrees f. For the tomato sauce to serve, the chef uses a 28-ounce can of diced tomatoes that she brings to a bare simmer. Then she turns off the heat and adds 3 tablespoons of butter and lets it steep slowly. |