Angel Hair Frittata Cake with Parmesan Cheese

By maxwells4

Today Show

Ingredients

• • 10 whole eggs
• • 1/2 bunch flat parsley, rough chopped
• • 1/3 cup water
• • 1-1/4 cups grated Parmigiano cheese
• • Kosher salt and fresh-ground pepper, season to taste
• • 1/2 lb. angel hair pasta, cooked drained, room temperature
• • 2 Tbls extra-virgin olive oil
• • 2 Tbls sweet butter
• In a nonreactive bowl combine eggs, parsley, water, salt and pepper, whisk until frothy. (You will repeat the following procedure 5 times.)
• In an 8 inch nonstick skillet over medium heat combine 20% of butter and oil.
• Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side.
• Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.
• To serve, let rest for 20 minutes, then cut like a cake.

Preparation

Step 1

In a nonreactive bowl combine eggs, parsley, water, salt and pepper, whisk until frothy. (You will repeat the following procedure 5 times.)
In an 8 inch nonstick skillet over medium heat combine 20% of butter and oil.
Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side.
Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.
To serve, let rest for 20 minutes, then cut like a cake.