| 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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