Pasta Frittata

1. 1

   Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.

2. 2

   When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.

3. 3

   Add the pasta and toss to coat.

4. 4

   Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.

5. 5

   Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.

6. 6

   Place skillet under broiler and broil until top is golden brown, about 5 minutes.

7. 7

   Cool to room temperature, then invert the frittata onto a platter and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.