White Spaghetti Pie is a comforting baked pasta that combines Pecorino and Fontina cheese with eggs and cracked black pepper to create a sauce that’s tossed with spaghetti, and baked in a skillet until perfectly crisp on the outside but still creamy on the inside.

Serves 8

sipandfeast.com

INGREDIENTS
1 pound spaghetti
8 large eggs beaten
1 ½ teaspoons coarse cracked black pepper
¾ cup Pecorino Romano cheese grated, divided
2 cups Fontina cheese shredded, divided
½ cup milk
1 tablespoon butter
1 tablespoon olive oil

INSTRUCTIONS
Preheat oven to 375f and set a rack on the middle level and the other rack near the top.

Bring a large pot of salted water to boil and cook the spaghetti until 2 minutes less than al dente.

Meanwhile, in a large bowl, beat together the eggs, milk, 1 teaspoon kosher salt, and black pepper. Add 1 ½ cups Fontina, and a ½ cup of Pecorino Romano cheese and stir to combine.

Heat a 10-inch oven-proof or ideally a cast iron pan to medium heat.

Drain the spaghetti and add to the bowl. Mix well to combine.

Add the butter and oil to the hot pan and spread to coat the whole pan. Add the spaghetti mixture to the pan and cook for 1 minute without stirring then turn off the heat.

Top with the remaining Fontina and Pecorino and bake for 15 minutes in the center of the oven or until the spaghetti pie is set. For a browner top, move the pan to the upper rack and broil for 1-2 minutes but watch carefully.

Let the spaghetti pie sit for 5 minutes before cutting it into slices.

Note:
– The exact cooking time will vary but should be around 15 minutes. Bake the spaghetti pie just until it sets, then if desired, move to the broiler to further brown the top.

The Spanish tortilla, also known as a Spanish Omelette, is truly, one of the best gifts to the food world from the Spanish kitchen. In this post, learn how to make a Spanish Onion Tortilla.

Serves 4

spainonafork.com

INGREDIENTS
8 cage-free organic eggs
4 large brown onions 2 lbs
6 tbsp extra virgin olive oil
1 tsp white sugar
1/2 tsp dried thyme
1/2 tsp dried parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Crack 8 eggs into a large bowl, season with sea salt & black pepper, whisk together until well combined

Thinly slice 4 large onions

Heat a large deep pan with a medium to medium-high heat and add in 1/4 cup (60ml) extra virgin olive oil, after 1 minute add in the sliced onion, mix with the olive oil, after 15 minutes and the onions are translucent and developing a light golden color, add in 1 tsp white sugar, continue to mix, about 8 to 10 minutes later and the onions are caramelized, season with 1/2 tsp dried thyme, 1/2 tsp dried parsley, a pinch of sea salt and black pepper, mix together and remove from the stove top

Heat a large nonstick pan with a low-medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

Meanwhile, add the caramelized onions into the bowl with the eggs and mix together until well combined

After heating the pan for 2 to 3 minutes add in the egg & onion mixture, give it a light mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges to ensure the eggs are not sticking to the pan

About 4 minutes after adding the egg mixture, it´s time to flip the tortilla, place a plate that is just a bit smaller than the pan over the pan, place your hand on it, with your other hand flip the pan into the dish with one swift move, slide the tortilla back into the pan, using the back of a spatula compact the tortilla from the outer edges into the center, this helps create that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side), the tortilla should be perfectly cooked, remove from the heat and slide into a serving dish

With Spaghetti Frittata, what started as a practical way to repurpose leftovers has become a new and delicious way to enjoy spaghetti or other day-old pasta.

Bake at 400 for 25 minutes – 15 minutes doesn’t cut it. Pour pasta/egg mixture in 10″ pan. No need to flip it out. Maybe add caramelized onions plus fresh herbs to add more flavor.

Splendid Table also has a version.

Serves 6

lacucinaitaliana.com

INGREDIENTS
1⁄2 lb. spaghetti
3⁄4 cup light cream
2 Tbsp. unsalted butter or less – for greasing pan
3⁄4 oz. Grana Padano
8 eggs
extra-virgin olive oil
salt – pepper

INSTRUCTIONS
Preheat the oven to 400°F.

Place the Grana Padano, cream, salt and pepper in a mixing bowl, then beat in the eggs.

Bring a pot of salted water to a boil.

Cook spaghetti until al dente, then transfer directly into a bowl of iced water.

Strain the spaghetti and combine with the egg mixture.

Grease a 9 1/2” round baking pan with butter and place the spaghetti inside.

Top with a little Grana Padano, place in the oven and bake for 15 (meaning 25) minutes.

Remove the frittata from the oven and turn it upside down onto a serving dish – not necessary.

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Splendid Table

Born to make wise use of leftover pasta, frittata di spaghetti is an underrated, versatile, and fun recipe to add to your repertoire. You can serve it as part of a buffet; cut into generous slices, or cube it for an unusual starter. It makes a great packed lunch for day trips, picnics, and beach outings too.

The frittata is usually made with spaghetti, vermicelli, or bucatini, but short pasta such as penne or rigatoni will also work. Eggs are the ingredient that binds everything together: as a general rule, allow one egg per person, and maybe one more for the pan. As the recipe was created to use leftovers, consider it a blank canvas and use it to upcycle any leftover cheese that has been sitting at the back of your fridge for too long: grated Parmigiano-Reggiano or pecorino or cubed or sliced mozzarella, scamorza, or provola. You can also add salami, pancetta, or mortadella.

8 ounces/225 g spaghetti
1 cup/260 g Garlicky Tomato Sauce
4 large/200 g eggs
Fine sea salt
10½ ounces/300 g whole-milk mozzarella, torn into bite-size pieces
¾ cup/75 g grated Parmigiano-Reggiano, grated on the small holes of a box grater
Extra-virgin olive oil
1 clove garlic

Bring a large pot of water to a rolling boil and salt it generously. Add the spaghetti and cook according to the package instructions until al dente. Drain and transfer to a large bowl. Add the tomato sauce and toss to coat. Let cool completely. 

In a small bowl, beat the eggs with a pinch of salt.

When the spaghetti has cooled, add the beaten eggs, mozzarella, and Parmigiano-Reggiano and stir until thoroughly combined. 

Heat an 8-inch/20 cm nonstick frying pan over medium heat until hot, then add a drizzle of olive oil and the garlic. Cook, stirring, until the garlic is golden; remove and discard the garlic. 

Add the spaghetti to the pan, pressing it into an even layer with a spatula. Cook for 10 to 12 minutes, until a golden crust has developed on the bottom. Invert a large plate over the pan and, in one quick motion, flip the frittata onto the plate. Return the pan to the stove and add a drizzle of olive oil, then slide the frittata back into the pan and cook on the second side until golden brown, about 8 minutes. Serve hot. 

Note: If you want to add salami or another meat or cheese, dice it or cut into thin strips and add to the dressed spaghetti along with the beaten eggs, then proceed as instructed in the recipe.

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

Serves 6

foodandwine.com

INGREDIENTS
2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
8 eggs (large)
Kosher salt
Pepper
¾ cup fresh ricotta (6 ounces)
1 tablespoon extra-virgin olive oil
6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))

INSTRUCTIONS
Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.

In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.

In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top and garnish with the zucchini blossoms, if using. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.

Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!

Serves 6

nourishingmeals.com

INGREDIENTS
1 tablespoon organic butter or extra virgin olive oil
1 large leek, sliced (white part only)
6 to 8 white button mushrooms, sliced
1/2 to 3/4 bunch fresh asparagus, ends trimmed, cut into 1 to 2-inch pieces
sea salt and freshly ground black pepper
8 to 10 large organic eggs, whisked
1/2 to 1 cup grated organic cheese (optional)
1 to 2 tablespoons fresh tarragon, finely chopped

INSTRUCTIONS
Preheat your oven to 375 degrees F.

Place a 10-inch cast iron skillet over medium heat on your stove. Add the butter or oil to the skillet. Then add the leeks, mushrooms, and asparagus; sauté for a few minutes. Add a few grinds of black pepper and sea salt each.

Be sure to vigorously whisk the eggs just before you add them to the skillet. If adding cheese, stir it into the whisked eggs. Pour the egg mixture over the vegetables in the skillet. Make sure the eggs are covering the vegetables, if not, whisk a few more eggs and pour them into the skillet. Sprinkle with fresh tarragon.

Bake for 20 to 25 minutes. The frittata will puff up as it is baking. It is done when the center is set. You can check this by touching it. If it seems wet then give it a few more minutes. If it bounces back it is done. Keep in mind that eggs will continue to cook a little after they are out of the oven so be sure not to overcook the frittata.

Remove pan from oven, and let cool briefly, then slice and serve. Leftovers can be stored in a sealed glass container in your fridge for up to 5 days and reheated as needed.