CHEF JEFF — ONE BYTE AT A TIME: Pasta Frittata

Try this for a breakfast or brunch.

Pasta Frittata

Salt

¼ pound uncooked spaghetti or other long pasta

4 tablespoons butter or extra-virgin olive oil, divided

¼ cup minced pancetta, bacon or prosciutto (optional)

5 eggs, beaten

1 cup freshly grated Parmesan cheese

Ground black pepper

Bring pot of water to boil. Add salt, pasta. Cook until barely tender. Drain. Toss in wide bowl with 2 tablespoons butter or oil. Cool. Preheat oven to 400 degrees. If using meat, place large ovenproof nonstick skillet over medium-high heat. Add meat; cook, stirring occasionally, until crisp. Add to pasta. Add remaining butter or oil to pan. Add eggs, cheese, salt, pepper to taste to pasta; toss well. Pour into skillet. Reduce heat to medium-low. If necessary, smooth top of frittata with spoon. Cook undisturbed until mixture firms up on bottom. Transfer skillet to oven. Bake until top is just cooked, 7 to 10 minutes. Cut into wedges. Serve hot or at room temperature.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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