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Spaghettini and Sausage Frittata with Goat Cheese
© Linda Pugliese

Spaghettini and Sausage Frittata with Goat Cheese

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Make this dish easily using leftover Spaghettini with Sausage, Tomatoes and Spinach.

  1. 2 tablespoons extra-virgin olive oil
  2. 1/2 recipe Spaghettini with Sausage, Tomatoes and Spinach
  3. 8 large eggs
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground pepper
  6. 4 ounces fresh goat cheese, crumbled
  7. 1 tablespoon chopped flat-leaf parsley
  1. Preheat the broiler. In a large, ovenproof nonstick skillet, heat the olive oil. Add the Spaghettini with Sausage, Tomatoes and Spinach and cook over moderate heat, tossing, until warmed through, about 2 minutes.
  2. In a medium bowl, beat the eggs with the salt and pepper. Pour the eggs into the skillet and cook until set on the bottom and around the edge, about 3 minutes. Sprinkle the goat cheese on top and broil, about 2 inches from the heat until the eggs are set and the goat cheese is lightly browned, about 2 minutes.
  3. Slide the frittata onto a cutting board and sprinkle with the parsley. Cut into wedges and serve hot or warm.


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