SPAGHETTI FRITTATA WITH ARUGULA AND HERBS

By debsal

Dinner

Ingredients

• salt
• 3 oz. uncooked dried spaghetti (or 1-1/3 cups cooked)
• 2 tbs extra-virgin olive oil
• 1 tbs unsalted butter
• 1 large or 2 small shallots trimmed, peeled and thinly sliced
• 2 oz (about 2 cups lightly packed) arugula, stemmed if necessary
• 8 large eggs (preferably at room temprature)
• 2/3 cup heavy cream
• black pepper
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbs finely chopped fresh mint
• 2 tbs chopped fresh flat-leaf parsley
• 2 tbs sliced fresh chives

Details

Servings 4

Preparation

Step 1

1--Position a rack in the center of the oven and heat the oven to 375. Bring a large pot of well-salted water to a boil over high heat.
2--Cook the spaghetti in the boiling water according to package directions. Drain well and let cool. Transfer to a medium bowl.
3--In an ovenproof 10-inch non-stick skillet, heat 1 tbs of the olive oil and 1/2 tbs of the butter over medium heat. Add the shallot and pinch of salt and cook, stirring occasionally untill the shallot is softened and lightly golden, about 8 minutes. Add the arugula and toss with tongs until wilted, about one minute. With a heatproof spatula, scrape the arugula mixture and any fat left in the pan into the bowl with the pasta. Toss lightly to combine.
4--In a large bowl, whisk the eggs, cream, 1/2 tsp salt and several grinds of pepper. Add the pasta mixture, Parmigiano, mint, parsley and chives. Mix gently but thoroughly.
5--Heat the remaining 1 tbs oil and 1/2 tbs butter in the skillet over medium-high heat. When the butter has melted and is bubbling, add the egg mixture. Use the heatproof spatula to gently distribute the ingredients evenly. Reduce the heat to medium low and cook until the eggs have set just along the outside edge of the pan, 4-5 minutes. Transfer the skillet to the oven and bake until the frittata is puffed, golden and set 22-24 minutes.
6--Let the frittata cool in the pan for 15-20 minutes. Run the spatula gently around the edge and underneath the frittata and slide it onto a cutting board. Let sit for 5-10 minutes. Cut into wedges and serve.