Spaghetti Fritatta

Eggs are a supreme comfort food.

Cheese? Pepper? This sounds like a cacio e pepe...just wait. We're gonna add pasta.

Pesto pasta, crisped in a pan which will now not really ever be the same for the power of cooked-on starch. But, your taste buds will thank you for crispy pasta suspended in perfect, soft, comforting egg. It's like the best part of rice-a-roni, you know those cooked pasta bits which have been sauteed in butter...

This fritatta isn't fancy. But it feels beautiful, steaming and messy and crispy and delicious.

The recipe comes from a book called Twelve Recipes, a book which is teaching me how to cook this summer.

Spaghetti Frittata

Ingredients:

• 6 eggs
• 2 tablespoons cream (the original recipe calls for olive oil, but I had cream and thought it a better idea)
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• pepper
• leftover pasta (greens are also nice!)

Method:

1. In a large skillet over medium heat, put a thin sheen of oil and then all your leftover pasta. Saute, pressing down into a cake to get the bottom crispy.
2. Meanwhile, whisk all other ingredients until smooth. 
3. Once the pasta is crispy, pour the egg mixture in and cook until the edges are cooked and the center is still a bit wet, about 6-8 minutes. Then, flip the frittata out onto a plate (yes, you can do it!), re-oil the skillet, and slide the wet mess of fritatta back into the skillet. If it breaks, just nudge it back together.
4. Cook another couple of minutes, or until you peek in with a knife in the middle and it is cooked to your liking.
5. Slice and serve! (Or serve cold later, or room temp...it's really good however you have it! The leftovers make good breakfast.)

BONUS: I also made Joy's Brown Butter Banana Skillet Cake with Strawberries and Pecans! It is awesome and a great way to make friends with your landlords. Invite them up for cake...don't nobody not like cake.