Arcane Fire

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To Do: Try a Frittata for Dinner This Week

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The recipe includes everything I have in my refrigerator.  Plus I realized this weekend that I like feta in my pasta!  Must try!


Prep + cook time: 20 minutes. You can use just about any kind of veggie or pasta – whatever you’ve got in the fridge! Because of the nature of the frittata, there are no exact measurements for this recipe. You’ll need to use an oven safe pan (that’s one that does not have any plastic on it) so that you can pop it in the oven to crisp at the end.

You need:

  • Eggs
  • Splash of milk
  • Olive oil
  • Salt
  • Pepper
  • Desired veggies (onion, mushroom, zucchini, etc.)
  • Cold, cooked spaghetti
  • Feta cheese


  1. Set oven broil.
  2. Beat eggs and splash of milk and salt and pepper. Keep in mind that you’ll need to beat up enough eggs (and splash of milk) to cover spaghetti and veggies in your pan. Set aside.
  3. Heat burner to medium heat. Slice up desired veggies and garlic and sauté with olive oil and salt and pepper until they begin to soften slightly. Add your cold pasta and enough additional olive oil so that spaghetti does not stick to pan (you’ll need more olive oil if it’s not a non-stick pan). Add beaten eggs to pan all at once.
  4. Sprinkle feta cheese on top and cook uncovered for a couple minutes and then covered for a couple more. When frittata seems about cooked trough, place the pan in the oven to broil for just a few minutes. This will crisp the top nicely.
  5. Remove from oven and slide/shimmy it out of the pan with the help of a spatula


Written by doorr

September 7, 2010 at 4:29 pm

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