Linguine and Spinach Frittata
7 or 8 eggs (all or some yolks removed, if desired)
3/4 cup Locatelli cheese
1 & 1/4 cup cooked linguine
3/4 cup frozen chopped spinach
6 grape tomatoes
1/4 cup breadcrumbs
Black pepper
Water
Non-stick spray
Butter and/or bacon fat
Use an oven-safe, 12- or 14-inch frying pan to prepare this. Spray it with non-stick spray. You can’t be too careful in preventing this from sticking, especially if you’re like me and use a cast iron pan that’s older than you are.
Set oven to broil.
Combine eggs, about 1/2 cup cheese and plenty of black pepper. When you think you have enough cheese, add more. If the mixture seems to be too thick and pasty, add a few drops of water to reach a thinner consistency.
Melt butter and/or bacon fat in bottom of pan over medium heat, just enough to cover bottom of pan.
Stir egg and cheese mixture well once more. Add to pan and cook over medium heat for about a minute. Do not stir very much, but, with a spatula, pull eggs from edges into the center occasionally. We are not going for scrambled eggs here.
Add linguine and spinach (Yes, straight out of the freezer. Bang it on the counter while still in the bag to break it up), distributing evenly around the pan. Press the linguine and spinach into the eggs a little with the spatula. Press a few tomatoes into the mixture for color and a bit of acidic flavor to cut the richness of this dish.
When the eggs are beginning to be cooked around the edges, but are still pretty wet everywhere else, top with remaining cheese and breadcrumbs and place under the broiler.
Broil until eggs are no longer wet, and the frittata is brown and puffy, and a bit crunchy on top. This may take about 15 minutes, but peek at it after 10 minutes.
- Elena
3/4 cup Locatelli cheese
1 & 1/4 cup cooked linguine
3/4 cup frozen chopped spinach
6 grape tomatoes
1/4 cup breadcrumbs
Black pepper
Water
Non-stick spray
Butter and/or bacon fat
Use an oven-safe, 12- or 14-inch frying pan to prepare this. Spray it with non-stick spray. You can’t be too careful in preventing this from sticking, especially if you’re like me and use a cast iron pan that’s older than you are.
Set oven to broil.
Combine eggs, about 1/2 cup cheese and plenty of black pepper. When you think you have enough cheese, add more. If the mixture seems to be too thick and pasty, add a few drops of water to reach a thinner consistency.
Melt butter and/or bacon fat in bottom of pan over medium heat, just enough to cover bottom of pan.
Stir egg and cheese mixture well once more. Add to pan and cook over medium heat for about a minute. Do not stir very much, but, with a spatula, pull eggs from edges into the center occasionally. We are not going for scrambled eggs here.
Add linguine and spinach (Yes, straight out of the freezer. Bang it on the counter while still in the bag to break it up), distributing evenly around the pan. Press the linguine and spinach into the eggs a little with the spatula. Press a few tomatoes into the mixture for color and a bit of acidic flavor to cut the richness of this dish.
When the eggs are beginning to be cooked around the edges, but are still pretty wet everywhere else, top with remaining cheese and breadcrumbs and place under the broiler.
Broil until eggs are no longer wet, and the frittata is brown and puffy, and a bit crunchy on top. This may take about 15 minutes, but peek at it after 10 minutes.
- Elena
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