Carin's Egg Pasta Fritatta

CJoy

Carin's version. See original recipe and steps at www.foodnetwork.com/recipes/rachael-ray/egg-pasta-frittat...

6 to 10 ounce spaghetti (heavily salt water)

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 cup half and half

½ cup grated Parmigiano-Reggiano

½ to 1 cup grated Cheddar Jack or Mexican blend cheese

Add browned chicken sausage sliced or removed from casing, chopped ham, chopped bacon, sliced or diced turkey Kielbasa or pepperoni and/or any veggies of choice.

1 diced shallot or small onion browned with meat

12 extra large eggs, beaten

½ teaspoon grated or ground nutmeg, eyeball it

Salt

¼ ground red pepper

Hot Sauce

¼ cup chopped flat-leaf parsley (in original recipe but I didn't use)

Preheat oven to 425 degrees.

Cook pasta and set aside.

Lightly beat eggs and mix in salt, pepper, & nutmeg and set aside. I also add some hot sauce to the eggs.

Brown meat and onion and set aside.

Over medium heat, in an oven safe skillet, combine olive oil and butter to melt. Add 1 cup of half and half and cook around 3 minutes to reduce. Mix in cheese. Stir in Spaghetti and meat.

Pour egg mixture over Top and leave undisturbed for eggs to set and slightly firm on bottom. Sprinkle with more cheese (and Bacon bits, if desired) and bake. Put in oven and bake for 10 minutes or till golden brown.

Leftovers are amazing hot or cold. Almost better then when it's first made. Eric loves to drizzle hot sauce on his slice. Personally, I use whole wheat spaghetti on the lesser side, turkey Kielbasa with diced sweet onion , Mexican or cheddar blend, top with more cheese and bacon. Hot sauce when serving. I leave it green free (no veggies) for Eric.

This is Carin's version. See Original recipe and steps at www.foodnetwork.com/recipes/rachael-ray/egg-pasta-frittat...

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