Fettuccine Frittata

 
Fettuccine Frittata

Ingedients

2 Tbs (30 ml) olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
2 cups (500 ml) approximately, cooked fettuccine
or other leftover pasta
6 eggs
1/2 cup (125 ml) freshly grated Parmesan or Romano cheese
3 Tbs (45 ml) chopped flat-leaf parsley
Hot red pepper flakes, to taste
Salt and freshly ground pepper to taste

Directions

Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5 minutes, until golden but not brown. Add the garlic and saute for 1 minute. Add the fettuccine and stir to coat the pasta. Beat the remaining ingredients together and add to the skillet, stirring once to combine the ingredients. Cook covered over low heat 12 to 15 minutes, until the edges are lightly browned. Place a large plate over the skillet, and using two hands, carefully flip the two so that the frittata is face-down on the plate. Slide the frittata back into the skillet and cook uncovered an additional 5 minutes.

Serves 4 to 6.

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