Ingredients:
4 cups cooked spaghetti ( from 1/2 pound dry spaghetti)
3 cups classico sweet basil marinara sauce ( or other marinara sauce of choice)
1 cup torn fresh basil leaves
3 tablespoons extra virgin olive oil
6 large eggs, beaten with
1/4 teaspoon kosher salt, and
1/4 teaspoon fresh ground black pepper
1 (5 ounce) containers shredded asiago cheese
Directions:
In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
Cook, without stirring, until eggs start to set on the bottom.
Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
Heat broiler.
Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
Place skillet under broiler until cheese melts, about 1 minute.
Slide frittata out of skillet onto cutting board; cut into 6 wedges.
Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
Garnish with basil sprigs or arugula leaves, if desired.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.