Pasta Frittata with Fresh Herbs

Mar 27

Written By Kate Parenteau

8 oz spaghetti, broken in half

16 large eggs

4 oz shredded cheese (white cheddar, swiss or gruyere are all good options)

½ cup finely chopped parsley

4 tsp minced fresh herbs (thyme, chive or garlic chives are great)

6 Tbsp extra virgin olive oil, divided

8 cloves garlic, finely chopped

1 leek, white and light green parts thinly slices

Heat oven to 350 F with the rack in the upper-middle position.

In a large sauce pan, bring 3 quarts of water to a boil. Add the pasta and 1 Tbsp salt, then cook until pasta is al dente. Drain, then rinse under cold water. Set aside.

In a large bowl, whisk together the eggs, 1 tsp each salt and pepper. Stir in half of the shredded cheese, all of the parmesan, the parsley and the chopped herbs.

In an oven-safe 12 in skillet (we suggest well-seasoned cast iron) over medium, heat 3 Tbsp of the oil until shimmering. Add the leek and ½ tsp salt. Cook, stirring frequently until softened, about 6 minutes. Add the garlic and cook, stirring constantly, until fragrant.

Add the pasta to the pan, adding more oil if needed to coat.

Add the egg mixture to the pan. Fold in with a silicon spatula. Continue to gently fold and scrape the sides of the pan, allowing the uncooked eggs to flow to the sides.

Once the egg has begun to thicken and set, sprinkle with the remaining cheese and transfer to the oven. Bake until eggs are set at the center, 10-15 minutes.

Let cool for 5 minutes, slice into wedges and serve.