Ingredients:
8 ounces spaghetti
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup parmesan cheese, grated
3/4 cup Fontina cheese, grated
1 tablespoon butter
1 tablespoon extra virgin olive oil
Directions:
Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.
When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
Add the pasta and toss to coat.
Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
Place skillet under broiler and broil until top is golden brown, about 5 minutes.
Cool to room temperature, then invert the frittata onto a platter and cut into wedges.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.