| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Eggs, Cheese, Pasta, Italian | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Thin spaghetti, cooked |
| 1/3 | c | Parmesan cheese |
| 2 | tb | Italian parsley, chopped |
| 1 | tb | Olive oil |
| 1/3 | c | Fontina cheese, chopped |
| 1/2 | lb | Spinach, blanched |
| 3 | Eggs, slightly beaten | |
| Salt/pepper |
INSTRUCTIONS
Mix together all ingredients except oil. Heat a large, non-stick skillet (about 10"), add oil, and when it is medium-hot, add the mixture, spreading it evenly in the skillet. Cook over medium heat for about 5 minutes, or until bottom of frittata has formed a golden crust. Invert frittata onto a plate, then slip it back into the skillet to brown the other side. Cook until a crust is formed. Cut into wedges and serve, with more cheese, if desired. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 31, 1998
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