I got this recipe from the Food in my Beard guy. I was looking for a good way to get rid of some left-overs and he delivered. The link is to his actual recipe with cool photos and stuff so look at it if you can’t figure out what I mean.
Pasttata (pronounced: pas-ta-ta) (heh heh)
3 small zucchini (chopped into bite sized pieces)
2 cloves of garlic (minced)
1/2 cup sun dried tomatoes
1/2 ground turkey (or pork or sausage or beef – whatever)
1 medium onion
1/4 teaspoon of: sage, marjoram, cayenne, rosemary (or whatever you like)
1/2 lb. leftover cooked spaghetti noodles
2 cups cheese of your choice (I used fontina, Parmesan, mozzarella, brie)
salt and pepper to taste
Preheat oven to 350 degrees.
Brown the meat in a large oven-proof skillet and drain off grease. (On medium heat)
Cook the zucchini in the skillet (if needed) with the onion, garlic, tomatoes, and dry spices.
Add the meat back in and mix well.
Add the spaghetti noodles and mix well.
In a bowl, mix the eggs and 1 1/2 cups of the cheese.
Pour cheese and egg mixture into pan with all the other ingredients.
Use tongs to incorporate it all together.
Let it begin to cook in the pan like you do a frittata.
Once it is mostly cooked (eggs are no longer runny) put it in the oven to finish it off.
I say about 30-40 minutes in the oven. Look for it to begin to brown on top.
Take out of the oven and let rest 3-4 minutes.
Turn out onto plate and add the last 1/2 cup of cheese.
Put back in oven for a minute to melt the cheese.
Cut it like a pie and serve.
I found the spaghetti noodles make it a much heartier meal than your average frittata. Serve with some dinner rolls and a salad for a filling meal. YUM!
Angi – Smoke free and Healing for Twenty Days, 9 Hours and 3 Minutes, while extending my life expectancy 1 Day and 9 Hours, by avoiding the use of 408 cigarettes!