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Rao's Spaghetti Frittata

 
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La Belle Cuisine

Spaghetti Frittata


Rao's Recipes from
the Neighborhood:
Frank Pelligrino Cooks Italian
with Family and Friends  
Copyright © 2004 by Frank Pellegrino
(St. Martin's Press)

"Rose Milano shared her family's spaghetti frittata recipe with
me. Coincidentally, Rose's mother, Antoinette Di Masi, traveled
from her paese, Piagina, in 1911 with my paternal grandmother,
Paolina Pippilo. Because our families came from the same place,
our cooking is almost identical.
Rose recommends using low-moisture mozzarella when making
this, but if you can't find it, regular mozzarella will do."

Serves 6 to 8

1/2 cup cubed mozzarella
1 cup freshly grated Parmigiano
Reggiano cheese
1 cup freshly grated Pecorino
Romano cheese
1 tablespoon chopped fresh
Italian parsley
Pepper to taste
8 large eggs
1/2 pound cooked spaghetti, cooled
2 tablespoons olive oil

Combine the cheese, parsley, pepper and eggs in a large bowl. Mix thoroughly. Add the spaghetti to the cheese-and-egg mixture and stir
by hand, making sure the cheese mixture coats the spaghetti strands.
Heat the oil in a large nonstick or cast-iron skillet over medium-high
heat. Add the spaghetti-and-egg mixture, patting it down into the pan
with the back of a wooden spoon. When the edges begin to brown,
reduce the heat to medium-low and cook for 10 more minutes. Flip
the frittata by sliding it onto a plate. Then invert the skillet over the
plate and flip the frittata back into the pan, cooked side up. Cook
until the eggs are set, about 10 more minutes, shaking the pan often
to prevent sticking. Unmold onto a plate, cut into wedges and serve.

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