Ingredients Jump to Instructions ↓

  1. 1/4 lb. vermicelli or spaghetti

  2. 2 Tbsp. butter

  3. 6 eggs

  4. 1/4 cup grated Parmesan cheese

  5. 1 Tbsp. dried parsley flakes

  6. salt and pepper to taste

  7. 3 Tbsp. butter

  8. 1 cup spaghetti sauce

  9. 1 cup finely cubed mozzarella cheese

  10. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook vermicelli according to package directions; drain. In large bowl toss vermicelli with 2 tablespoons butter. Cool completely. OR use 1/4 pound leftover cooked spaghetti. Do not toss with butter.

  2. 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.

  3. 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.

  4. 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


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