I made this wonderful, fast dish for dinner in my grandmother's old cast iron skillet - so delicious! I would have added even more sun-dried tomatoes....mushrooms would have been a nice addition, as well. This is a fun one to play with and add and subtract ingredients to your heart's content!
Ingredients
• 9 large or 10 medium-size eggs
• 1 cup packed spinach leaves, stemmed (I used a box of frozen spinach)
• 2 scallions, trimmed and sliced
• 3 strips cooked bacon, chopped - or more, to taste
• 4 tablespoons sun-dried tomatoes - or more, to taste
• 1 cup cooked spaghetti - I used more than this - what I had leftover - no problem
• ½ cup grated Monterey jack, Havarti or Muenster cheese - I used cheddar, which I had on hand
• 1 tablespoon butter
• 1 tablespoon light olive oil
• 2 tablespoons grated parmesan - again, I used cheddar
Directions
Preheat oven to 375 F. Beat the eggs in a medium-large bowl until frothy. Add spinach, scallions, bacon, sun-dried tomatoes, spaghetti and cheese, and mix well. Place an oven-safe 10-inch skillet with sides as least 1 ½ to 2 inches high over medium-high heat. Add butter and oil. When hot, add the egg mixture, reduce the heat to medium-low and set the timer for 8 minutes. (If you have an electric element, remove the skillet from the heat for a few seconds while the burner adjusts to a lower heat.) Once the eggs begin to firm, run a spatula around the edges of the frittata to loosen. After 8 minutes, top the frittata with parmesan cheese and place it (in the skillet) on the middle rack of the oven. Cook for 7 to 8 minutes, or until the eggs are set and the top is lightly browned. Using a potholder, remove the skillet from the oven. Cut into wedges and serve immediately. Accompany with salsa or a tomato sauce, if desired. Makes 4 very generous servings.
Ingredients
• 9 large or 10 medium-size eggs
• 1 cup packed spinach leaves, stemmed (I used a box of frozen spinach)
• 2 scallions, trimmed and sliced
• 3 strips cooked bacon, chopped - or more, to taste
• 4 tablespoons sun-dried tomatoes - or more, to taste
• 1 cup cooked spaghetti - I used more than this - what I had leftover - no problem
• ½ cup grated Monterey jack, Havarti or Muenster cheese - I used cheddar, which I had on hand
• 1 tablespoon butter
• 1 tablespoon light olive oil
• 2 tablespoons grated parmesan - again, I used cheddar
Directions
Preheat oven to 375 F. Beat the eggs in a medium-large bowl until frothy. Add spinach, scallions, bacon, sun-dried tomatoes, spaghetti and cheese, and mix well. Place an oven-safe 10-inch skillet with sides as least 1 ½ to 2 inches high over medium-high heat. Add butter and oil. When hot, add the egg mixture, reduce the heat to medium-low and set the timer for 8 minutes. (If you have an electric element, remove the skillet from the heat for a few seconds while the burner adjusts to a lower heat.) Once the eggs begin to firm, run a spatula around the edges of the frittata to loosen. After 8 minutes, top the frittata with parmesan cheese and place it (in the skillet) on the middle rack of the oven. Cook for 7 to 8 minutes, or until the eggs are set and the top is lightly browned. Using a potholder, remove the skillet from the oven. Cut into wedges and serve immediately. Accompany with salsa or a tomato sauce, if desired. Makes 4 very generous servings.
Source: Anne Greer McCann, Take Home Miracles
Published in The Dallas Morning News on April 22, 2008
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