Description
A bright and flavorful summer brunch must.
Ingredients
- 6 whole Eggs
- ½ cups Milk
- 1 Tablespoon Lemon Zest
- 1 teaspoon Lemon Juice
- ¼ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 1 cup Spaghetti Noodles, Cooked According To Package Instruction And Drained
- 2 teaspoons Extra Virgin Olive Oil
- 1 cup Baby Spinach, Chopped
- 3 Tablespoons Feta Cheese, Crumbled
- Optional Garnish: Fresh Basil Leaves
Preparation
Preheat oven to 400°F.
Combine eggs, milk, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk until combined. Set aside.
Roughly chop the spaghetti noodles. In an oven safe 10″ non-stick skillet, heat olive oil over medium-low heat and add the chopped cooked spaghetti (you can use any other long thin pasta such as capellini as well).
Add spinach on top of the speghetti.
Next, pour the egg mixture onto the spinach and the spaghetti and lightly stir with a spoon making sure that the egg mixture evenly covers the pan. Simmer on medium-low for about 3 to 5 minutes until the egg begins to set or firm up.
Sprinkle the feta cheese evenly across the top. Turn off the heat and place the skillet in the oven for 8 to 10 minutes until the frittata is cooked through.
Then remove it from the oven and allow to cool for 5 minutes. Slide a knife or spatula around the perimeter of the frittata to loosen it from the pan. Carefully and quickly slide the fritatta onto a serving plate. Chiffonade (thinly slice) the basil and garnish the fritatta. Slice and serve.
Slice, serve, and enjoy.
