Made this for brunch the other day, it was a delicious surprise for a Saturday morning. I served it with a dollop of creme fraiche, fresh parsely, and some hot chili sauce on the side. A big hit.
2 cups cooked cold spaghetti
6 eggs, lightly beaten
1 cup coarsely grated parmesan cheese
About three leafs swiss chard, stalks separated and chopped
1/4 cup chopped shallots or red onion
handful of chopped parsley
pinch of fresh thyme
3-4 cloves garlic, finely chopped
3/4 cup of cream
1-2 small zucchinis in half moons
2 tablespoons butter
Preheat oven to 350. Melt butter in an oven proof saucepan. Fry the onions and swiss chard stalks until tender, add garlic, thyme, zucchini and swiss chard leaves until the leaves are wilted and the water has cooked off. Add the parsley. In a bowl, combine eggs, cream and cheese. Add salt and pepper to taste. Add the spaghetti to the vegetables, making sure it is well incorporated. Add the egg mixture, smooth the top and cook until the edges are set. Put the fritatta in the oven for about fifteen minutes, you might have to broil it for the last few minutes so the top browns a bit. The eggs should be moist but not runny. Take the frittata out and serve in slices alongside some tomato slices, creme fraiche and hot chili sauce. Yummmm!
Kind of like having macaroni and cheese for breakfast.