By Chef Nick Schneider
serves 6 as light breakfast
6 large eggs
12 ounces of cooked pasta – long pasta works best, spaghetti
3 T extra virgin olive oil
1 T chopped fresh herbs in season (mix of parsley, chive, tarragon, chervil)
1 T half and half or heavy cream
¼ cup grated parmesan (optional)
In a 10 inch well seasoned cast iron skillet heat the olive oil, then add the pasta in an even
layer on the bottom. Let it lightly fry in the olive oil several minutes. Turn off the heat
and allow the pan to cool slightly before adding the eggs. Whisk the eggs, cream, herbs
and salt and pepper in a bowl. Add the egg mixture, tipping pan to distribute evenly. Add
any cheese now over the mixture if using. Apply low to medium-low heat and a lid.
Alternatively another method is the cook the frittata half way on top of the stove and then
finish it with top down heat in the broiler. This way you minimize brown on any one side.
Cook until the mixture is almost completely set up but still a little loose in the middle.
Off the heat and keep lid on to allow it to continue to set up in the middle. Cut with a
spatula into even pieces.
Serve with a little tomato coulis or tomato sauce on top.