Spaghetti Frittata From Leftovers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 cups cooked spaghetti (from 3 oz dry pasta)
• 3/4 cup spaghetti sauce
• 2 -3 eggs
• 1/4 cup fresh basil, slightly packed
• 1 -4 tablespoon parmesan cheese, freshly grated, to taste
• 1 pinch salt
• 1 pinch pepper
• 1 teaspoon olive oil or 1 teaspoon butter
• 1/4 cup frozen peas
• 1/4 cup bell pepper, finely diced
• 1 tablespoon chili pepper, minced

Recipe

• 1 note: i usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - if you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°f.
• 2 preheat oven to 400 f (200 c). grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
• 3 mince basil. with a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
• 4 if you hadn't done so previously, mix pasta with their sauce.
• 5 in a bowl mix 2 eggs, salt, pepper, basil and parmesan. add pasta and mix thoroughly just to coat. the pasta should not "swim" in eggs.
• 6 if you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
• 7 mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
• 8 fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
• 9 if frittata is too light in color put under the grill for a few seconds.
• 10 cut into wedges and serve hot, warm or at room temperature.