I really like this dish because it combines carbs (the pasta) and protein (the eggs) into one yummy dish. It serves 4 to 6, so I adjusted some measurements to serve 3 people. My amounts are in green next the full recipe's ingredients.
After trying it, next time I think I will do a little less mint. It tasted great, but the mint got a bit strong at times. Also, I might experiment with throwing a little garlic in - can't live without it - and perhaps a bit of spinach t supplement the arugula. That being said, it was pretty tasty just the way it was.
Spaghetti Frittata with Arugula and Fresh Herbs
Fine Cooking: CookFresh
(1 C) 1 1/2 C cooked spaghetti (I used whole wheat)
1 large or two small shallots, thinly sliced (I actually used onion)
2 C lightly packed arugula (baby arugula is best)
(6) 8 eggs
(1/3 +) 2/3 C cream (or half & half)
(3/4 C) 1 C grated Parmesan cheese
(I did 2, I suggest only 1 Tbs) 2 Tbs chopped fresh mint
2 Tbs chopped fresh flat-leaf parsley
2 Tbs thinly sliced fresh chives
Preheat the oven to 375 and cook the spaghetti if not already done. Let the spaghetti cool and place it in a medium sized bowl.
Heat 1/2 Tbs butter in a 10-inch skillet over medium heat. Saute the shallot (or onion) until soft and lightly browned. Add the arugula and toss until it wilts, about a minute. Transfer the mixture to the bowl with the spaghetti, being sure to scrape all of the oils and bits out of the pan.
Whisk the eggs, cream, and a bit of salt and pepper. Sir in the pasta mixture along with the herbs and cheese. Heat another 1/2 Tbs butter in the skillet over medium-high heat. When the butter is bubbly, pour in the egg mixture and smooth it around to evenly distribute the ingredients.
Reduce the heat to medium-low and cook until it is just set around the side, about 5 minutes. Put the skillet into the oven and bake 20 to 25 minutes, until the egg is set and the frittata is puffed up and golden brown. Allow it to cool for 5 to 10 minutes before slicing into wedges and serving with a spatula.