I have made many frittatas in my day. It’s a great way to use up leftovers. I found a recipe for spaghetti frittata in an elevator in downtown Los Angeles (you will have to click on the link). Anyway, I made this version last night and it was really good and very easy. What I like about frittatas in general, is that they can be eaten hot, warm, room temperature or cold.
To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end.
Using a slotted spoon, plunge the tomato into boiling water for a few seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin.
Remove the cooled tomato and peel away the skin.
Frittata with Italian Sausage, Spaghetti & Tomatoes
Makes 6 to 8 servings
1/2 lb sweet Italian sausage, removed from casings and crumbled
2 garlic cloves, minced
5 Tbs olive oil
1 lb tomatoes, peeled, seeded and diced
½ cup firmly packed thinly sliced fresh basil leaves
½ lb spaghetti
1/3 cup freshly grated Parmesan cheese
Salt to taste
Crushed red pepper flakes to taste
4 large eggs, lightly beaten
Cook the sausage over medium heat in a large skillet until all the pink has disappeared. Transfer to paper towels to drain. Pour off any fat in the skillet and return the sausage to it.
Add garlic and 2 tablespoons of oil and cook over medium heat, stirring, until garlic is fragrant, about 30 seconds. Add tomatoes and basil, and simmer, stirring occasionally, for 5 minutes.
Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a large mixing bowl. Toss spaghetti with sausage mixture and cheese, and season with salt and crushed red pepper flakes. Cool for 2 minutes and then add eggs. Mix well.
Heat the remaining 3 tablespoons oil over medium-high heat. Add pasta mixture and spread evenly in the skillet. Cook until the mixture sets, 3 to 5 minutes.
Finish cooking it under the broiler. Serve the frittata from the skillet or flip it over onto a serving platter before cutting into wedges.