Spinach Spaghetti Frittata

  • 1 tsp. olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 6 large eggs
  • 3 Tbsp. grated Parmigiano cheese
  • Salt and freshly ground pepper
  • 1/4 cup chopped fresh basil or parsley
  • 2 cups cooked spaghetti
  • 1 cup cubed mozzarella or other cheese
  • 1 pkg. frozen chopped spinach
  • 1/4 cup olive oil
  • 4 Tbsp. unsalted butter

Defrost and thaw spinach and squeeze out excess water.  In a frying pan heat 1 tsp. olive oil and 2 Tbsp butter and saute onions and garlic until softened.  Add cooked spaghetti and toss to coat.  In a large bowl, beat the eggs.  Add the Parmigiano, salt and pepper and basil or parsley.  Add cubed mozzarella.  Add spinach to spaghetti mixture in the pan and saute for a few minutes.  Add egg mixture and smooth the top with a spatula.  Cook over medium-low heat until the frittata is browned on the bottom and set.  Invert a plate larger than the frying pan over the pan and turn out the frittata.  Heat the remining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.  Carefully turn out the frittata and serve at room temperature with fresh sliced plum tomatoes or your favorite marinara sauce.