Spaghetti Frittata

Serves: Four | Prep: 5 min | Cook: 20 min

Ingredients:

Spaghetti Frittata:
3-4 cups leftover cooked spaghetti
4 Tbsp olive oil, divided
1/3 cup pancetta, finely chopped
1 onion, chopped
4 eggs
1/2 cup full fat milk
1/3 cup parmesan cheese, grated
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped
1/2 tsp pepper

Directions:
Heat 1 Tbsp of oil in a nonstick skillet over medium heat. Add pancetta and onion, cook, stirring occasionally, until the pancetta is crispy, and the onions are golden, 12-15 minutes. Transfer to a bowl and let cool slightly.

In a bowl whisk eggs and milk together. Stir in the onions and pancetta, parmesan, parsley, basil and pepper. Stir in spaghetti. Coat the skillet with the remaining 3 Tbsp of oil and place back over medium heat, once the oil is shimmering pour in the spaghetti mixture and distribute evenly in the pan. Cook, 3-5 minutes, without touching, until the underside is golden. Place a large platter over the pan and carefully invert the frittata onto the platter. Slide the uncooked side of the frittata back into the pan and cook another 3-5 minutes, until golden. Slide the frittata onto a platter and enjoy with a green salad.