Tomato Basil Frittata

Tomato Basil Frittata
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  1. 6 Eggland's Best large eggs
  2. 1/2 teaspoon fine sea salt
  3. 1/2 teaspoon freshly ground black pepper or crushed red pepeper flakes
  4. 1 cup basil leaves, chopped
  5. 1/4 oregano leaves, chopped
  6. 1/3 cup grated Parmigiano-Reggiano cheese (additional for garnish, if desired)
  7. 3 cups sliced cherry or grape tomatoes
  8. 1/2 pound cooked spaghetti
  9. Nonstick cooking spray
  1. Whisk eggs in large mixing bowl. Add salt, pepper, basil,
  2. oregano, and cheese. Mix well. Add tomatoes and spaghetti and mix well.
  3. Brush sauté pan lightly with extra virgin olive oil. Add egg
  4. mixture. Cook medium-high heat for about 7 minutes, or until the bottom is
  5. golden.
  6. Place dinner plate on top of sauté pan. Turn the pan over so
  7. that frittata is bottom side up on the plate. Slide the frittata back onto the sauté
  8. pan and cook until the second side is golden, about 4-5 minutes. You can cover
  9. the pan to cook more quickly, if desired.
  10. Once done, sprinkle with additional grated cheese, if
  11. desired. Cover to melt cheese and keep warm. Cut into wedges and serve.