Thursday Recipe - Fritatta

This is one of those recipes you use when you have lots of bits of things in the refrigerator and don't have much time. Feel free to adapt it whichever way you want to use whatever you have handy. The flavor is mild enough that it's easy to dress up or spice up or switch around.

Classic Fritatta

2 t. oil
4 c. cooked spaghetti
1/4 c. chopped onions
6 eggs
1 t. Italian herb seasoning
1 t. salt
1/4 t. ground black pepper
dash of tabasco sauce

Heat oven to 400°. Use a heavy cast iron frying pan or other heavy frying pan that is oven safe. Don't melt the handle in the oven, because it will go into the oven.

Beat eggs in a mixing bowl until foamy, about 2 minutes. Add herbs, salt, pepper, and tabasco. Mix in. Set aside.

Heat oil in frying pan. Cook onion until soft. Spread noodles across bottom of pan. Reduce heat to med-low. Pour egg mixture over the top. Cook without stirring until eggs are set around the sides. They'll still be raw on top and in the middle. Put the pan into the oven and bake for 10-15 minutes, just until eggs are done. Cut in wedges to serve. Makes 3-4 servings.

Variations:
Instead of spaghetti, use - 4 c. any cooked noodles, 3 c. cooked rice, 4 c. frozen hash brown potatoes (thaw first), leftover baked potatoes chopped into bite size pieces

Vegetable additions:
1/4 c. chopped bell pepper
1/2 c. chopped leftover cooked broccoli or cauliflower
1/2 c. canned green beans
1/2 c. cooked carrots or shredded raw carrots
2/3 c. chopped zucchini or summer squash

Meat additions:
1 c. chopped cooked chicken
1/2 c. pepperoni or salami
1 c. chopped ham

Go Mexican with 1/2 c. salsa mixed into the eggs. Serve with more salsa on top.