It can be hard for the nine-to-five set, particularly commuters, to cook a good meal on weeknights. Dining out is great, but only when it's a choice. It's not nice feeling forced to eat out due to lack of supplies, lack of energy, lack of time, or all three, which is why I find myself eating eggs for dinner at least once a week. They’re quick, easy to keep around, nutritious and versatile. Last week we talked about pastured eggs and piperade. One of my try-out posts for apartment therapy was this chilaquiles recipe, which is just as good for dinner as it is for breakfast.
For today, we’ve got a clean-out-the-refrigerator sort of broccoli-spaghetti frittata. I used leftover, day old spaghetti, a few odds and ends of cheese and fresh broccoli. It comes together quickly and makes an easily transportable lunch (or breakfast) for the office for the next few days. It’s also adaptable. I added some prosciutto that I happened to have around.
Broccoli Spaghetti Frittata
serves 8
About 2 teaspoons butter
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small onion, sliced
4 cups blanched broccoli florets and sliced stems, drained and patted dry
Pinch red pepper flakes
10 eggs, lightly beaten
3/4 teaspoon kosher or otherwise coarse salt
A few turns of freshly ground pepper
1 and one-half cups grated cheese (Emmentaler, Gruyere, Cheddar or mixed)
2 cups leftover cooked spaghetti
Lightly butter a 13 x 9 inch baking pan and preheat the oven to 400° F.
Warm the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until soft and fragrant. Add the broccoli and pepper flakes along with a little salt and pepper to taste and sauté, stirring until broccoli is fragrant and well coated with garlic, oil and onion. Turn off heat.
Add salt, pepper and cheese to the beaten eggs. Arrange the spaghetti evenly on the bottom of the buttered baking dish and top with the broccoli, distributing it evenly. Pour the egg mixture over all and bake for 35-40 minutes or until set. Serve warm, room temperature or cold.
True Italian comfort food
Just about the most adaptable and delicious leftover treat.
A high school friend of mine is first-generation in an Italian family from Calabria. One day she met me with a treat her ma made... a spaghetti frittata made with minced carrot and mozzarella... crazy good stuff. It's essentially just an omlette with pasta, isn't it? and it's just as adaptable.
what a great idea...i might try this over the weekend. the past few weeks have been really busy and i've barely had time to cook at all let alone visit the farmer's markets, etc. (hoping to make up for that this weekend). quick soups and stews have saved me...tonight it was a grilled cheese sandwich and some leftover soup. this is a great idea to add to my quick-list, thank you.
apart it's enormous health benefits what a wonderful fireworks of flavours especially if you add the wonderful taste of REAL parmesan and quick to assemble. Food should be for nutrition above all as well all the other reasons.
A true Mediterranean food with all the elements necessary for daily nutrients(don't overdo the cheese)
regards Maxine
i made this last night! it tasted good but a little funny. BUT today, for lunch, cold....it's soooooooo yummy and filling. great with some good parm sprinkled on top...
great office lunch!
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