Recipe: Pasta Frittata

Pasta Frittata
You can use a nonstick skillet that doesn't have an ovenproof handle if you cover the handle with aluminum foil before placing it under the broiler.

1/2 pound vermicelli OR spaghetti
2 Tbsp. margarine or butter
5 eggs
1/4 cup grated Parmesan cheese
2 Tbsp. parsley flakes
salt and pepper to taste
3 Tbsp. margarine or butter
1 cup spaghetti sauce
1 cup finely cubed mozzarella cheese
1/3 cup grated Parmesan cheese

Cook vermicelli according to package directions; drain. In large bowl toss vermicelli with 2 tablespoons margarine. Cool completely. OR use 1/2 pound leftover cooked spaghetti. Do not toss with margarine.

Preheat broiler. Beat 5 eggs in large bowl until combined. Add vermicelli, 1/4 cup Parmesan cheese, and dried parsley. Season with salt and pepper.

Heat 3 tablespoons margarine 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