Do yourselves and your loved ones a favor and make this tonight. It's fabulous, I tell you. Delectable. Delicious. Scrumptious. Savory. Appetizing. It's good, alright. And a great way to use some nice summer veggies.
Here's what you'll need:
8 oz. Spaghetti
1Tbsp. Olive Oil
1 Medium zucchini, sliced
2 small squash, sliced
1 15 oz. can petite diced tomatoes
8 eggs, beaten
1 cup mozzarella cheese
salt and pepper to taste
Preheat your oven to 350 degrees. Cook the pasta as directed and let it cool. Please don't overcook. Gummy pasta is gross. Especially when you have to cook it again, as is the case in this recipe. So, remember! Al dente is your friend.
Put the olive oil in a large, ovenproof skillet on medium-high heat. Put the zucchini and squash in for a few moments, and then add the can of tomatoes with their juice. It will look like this. And it will smell divine. Add some salt and pepper to it, because ... it tastes good.
Cook this for about ten minutes, until most of the liquid is evaporated. Remember to stir it occasionally.
Meanwhile, your pasta is cool. Or it should be. So, whip your 8 eggs a bit in a large bowl. Add the cooled pasta and 1/2 a cup of the mozzarella cheese. Add some salt and pepper. I can't get enough pepper, personally. Mix it together well. It will look like this!
Then you add these the spaghetti mixture to the warm veggies and stir well. Cook that on medium-low heat about 5 minutes or until the bottom of the frittata is set, so it's not moving around when you tilt it, but the top is still wet. Then you'll sprinkle the remaining 1/2 cup of cheese on top. Bake it 10 minutes of until the center is set.
This is all done, not moving. Lightly browned on the edges.
Wow. Cut it into wedges and serve! I served mine with a napa cabbage salad with toasted ramen and sesame seeds. Also delicious!
I have no idea why the site kept turning my picture on it's head. But there you go, that's what it looks like on your plate... if you turn your head to the side. But you get the idea.
The entire time I was eating it, I was thinking, "This would be delicious with the addition of some summer sausage!" Point being, this is a recipe that begs to be played with. Use mushrooms and onions if that's your thing, cause it sure as heck ain't mine! Or hashbrowns instead of spaghetti maybe. Have fun and let me know if you find any combinations worth trying!