Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 lb. vermicelli or spaghetti
- 2 Tbsp. butter
- 6 eggs
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. dried parsley flakes
- salt and pepper to taste
- 3 Tbsp. butter
- 1 cup spaghetti sauce
- 1 cup finely cubed mozzarella cheese
- 1/3 cup grated Parmesan cheese
Preparation:
Cook vermicelli according to package directions; drain. In large bowl toss vermicelli with 2 tablespoons butter. Cool completely. OR use 1/2 pound leftover cooked spaghetti. Do not toss with butter.Preheat broiler. Beat 6 eggs in large bowl until combined. Add vermicelli, 1/4 cup Parmesan cheese, and dried parsley. Season with salt and pepper.
Heat 3 tablespoons butter in heavy 12-inch nonstick ovenproof skillet over high heat. Spread half of pasta and egg mixture evenly in pan and cook for 1 minute, shaking pan to prevent sticking. Reduce heat to medium.
Spread spaghetti sauce over vermicelli mixture, leaving 1/2 inch border around the edge. Sprinkle cubed mozzarella cheese and 1/3 cup Parmesan cheese over spaghetti sauce. Top with remaining pasta and egg mixture, spreading to edges of pan. Cook until mixture is almost set and bottom is golden brown, about 3-5 minutes. Then place the skillet under the broiler and broil frittata 4 inches from heat source until top is set and golden brown, about 1 minute. Do not overcook. Serves 6
