Here’s what you’ll
have to hunt up:
1 CUP
LEFTOVER COLD SPAGHETTI
(with
sauce mixed-in)
2
TABLESPOOONS OLIVE OIL
2
WHOLE EGGS BEATEN WITH SALT & PEPPER
¼
CUP PARMESAN CHEESE-GRATED
SANDWICH
BREAD AND BUTTER
1.
TURN ON THE OVEN BROILER TO HIGH AND PUT
RACK ABOUT 4" BELOW THE HEAT.
2.
PUT THE OLIVE OIL IN A NON-STICK FRYING PAN
ON MEDIUM HEAT. ADD THE LEFTOVER SPAGHETTI.
TURN WITH A WOODEN SPOON UNTIL IT’S WARMED.
3.
POUR OVER THE EGSS AND COOK 30 SECONDS. SPRINKLE
THE CHEESE OVER EVENLY AND SLIDE THE PAN UNDER
THE BROILER. BROIL UNTIL EGGS ARE FIRM AND THE
"FRITTATA" IS LIGHTLY BROWNED ON TOP. SLIDE OUT
ONTO A PLATE.*
4.
CUT INTO PIECES AND SERVE ON YOUR FAVORITE
BUTTERED BREAD. YOU’VE DONE IT. A FIRST CLASS
SPAGHETTI SANDWICH!
*BE
SURE TO LEAVE THE HANDLE OF THE FRY PAN STICKING
OUT
OF THE BROILER AND ALWAYS WEAR AN OVEN MITT.
"FRITATTA"
IS AN ITALIAN WORD FOR THIS DISH. IT’S
PRONOUNCED:
"FREE-TA-TA." IT’S REALLY EASY TO DO. |
