Save that leftover spaghetti for this recipe!! Use a regular noodle, not thin and toss with tomato sauce. The next day, heat it up and serve this Broccoli and Fontina Cheese Frittata. It’s a great dish for the busy family, because you make it in one pan for an easy clean up! Here are the directions.
Warm the cold spaghetti, which should be covered in tomato sauce, in a medium size frying pan and add a few tablespoons of pesto sauce. Let this heat on low for a few minutes until warm. Then set it aside. Then, mix 5 large eggs in a bowl and toss in the spaghetti noodles (be sure these are not hot or you will end up with scrambled eggs!). Mix well.
Then dice up about 1 cup of fontina cheese. It has the creamy consistency of a Gouda cheese, but a mild, earthy flavor. It is a great cheese for a Frittata because it will melt nicely. Add the cheese to the pasta mixture, blend well. Then roughly chop about 1 cup of cooked broccoli florets, and add that to the mixture. Mix all the ingredients in the bowl and then add it to a well greased, hot frying pan to cook on medium heat for about 20 minutes or until the bottom is golden brown.
Once it starts to solidify and gets golden brown, start to loosen the bottom with a spatula and flip onto a plate. Then, flip it back into the frying pan on the uncooked side and let it cook an additional 20 minutes or until slightly golden brown. When it’s cooked through transfer it onto a large plate and add grated parmesan cheese. Serve with tomato sauce on each slice served. This will melt in your mouth. Enjoy!
Hint: It’s very easy to have the frittata become dry, adding enough sauce to cover the noodles is important and the pesto really makes all the difference in terms of flavor and taste. Slice each piece and serve with a drizzle of warmed tomato sauce and parmesan cheese.