When dealing with leftovers, I find myself trapped between two desires. I never want to waste food on which I've spent our hard-earned cash. But I want our food to be varied and interesting.
Awhile back we had spaghetti in the fridge that needed to be eaten. I
didn’t want it to go to waste, but I wasn't thrilled about serving it again. This frittata was the perfect solution. It turned my leftover spaghetti into something that seemed new.
Preparation time: 40 minutes
4 tablespoons butter
1 medium white or yellow onion, sliced into long slivers
2-3 cups of leftover spaghetti with meat sauce
2 cloves garlic, minced
6 eggs, beaten
1 tablespoon fresh basil
2 teaspoons salt
freshly ground black pepper, to taste
1 cup grated mozzarella or Monterey Jack cheese
Preheat oven to 400 degrees. Slice onion and peel garlic. Put butter
and slivered onions into a large skillet on medium high heat. A cast
iron skillet is best, because then you’ll be able to bake it right in
the skillet. Cook, stirring every 2 or 3 minutes, until onions are soft
and are getting some nice browned bits. If onions start to blacken
before they are soft, turn the heat down a little.
While the onions are cooking, in a medium bowl, whisk together the
eggs, minced garlic, salt and fresh basil (or substitute 2 teaspoons
dried basil.) Zap leftover spaghetti in the microwave until hot. This
step is not essential but it will cut 5 or 10 minutes off the baking
time. You can use any leftover spaghetti. Mine had ground beef and
traditional tomato sauce.
When the onions have some nice browned bits, remove skillet from
heat. At this point, you can transfer the onions to an oven safe 8
inch casserole dish (round if you want pie-shaped servings). Or if you
are using a cast iron skillet, just leave the onions right there in the
Spread the onions out evenly. Add the warmed spaghetti right on top
of the onion mixture, again spreading it out evenly. Pour egg mixture
evenly over all. Sprinkle cheese on top. Last of all, add a generous
amount of freshly ground black pepper. Bake at 400 degrees for 20-30
minutes, until egg in the center is set and cheese is nicely browned.
Garnish with additional fresh basil, if desired.