MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leftover Pasta Frittata w/Chicken, Broccoli & Fontina
Categories: Pasta, Poultry, Vegetables, Herbs, Cheese
Yield: 4 servings

5 lg Eggs
3 tb Half & half
8 oz Spaghetti; cooked until soft
- cooled slightly
2 1/2 oz Fontina or provolone, diced
1 1/2 c Cubed cooked chicken
1 1/2 c Cooked broccoli florets;
- coarse chopped
1/2 c Fine grated Parmigiano
- Reggiano cheese
3 tb Coarse chopped parsley
- leaves
1 1/2 ts Kosher salt
Fresh ground black pepper
1 tb Olive oil
1 tb Unsalted butter
2 cl Garlic; fine chopped
1/2 ts Crushed red chile flakes
1/2 ts Dried oregano

If you’ve ever cooked the tomato sauce that broke the
internet (tomato, onion, butter - finito), you’ve
experienced the genius of the late Marcella Hazan. Her
culinary bible, Essentials of Italian Cooking, released
in its 30th edition last month, got me thinking about my
other favorite Marcella recipes: marinated carrot sticks
with garlic and oregano, chicken alla cacciatora,
and - the one I make most often - pasta frittata.

I turn to pasta frittata whenever I have leftover
spaghetti. It comes together in under 30 minutes: I
crack a few eggs into a bowl, stir in a handful of parm
and whatever veg and protein I have lying around, then
fold in the cooked pasta. The dish starts on the stove
and finishes under the broiler, where it puffs and
hisses and browns.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Useless Invention: Waterproof teabags.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)