Spaghetti Frittata with Arugula and Fresh Herbs

Spaghetti Frittata with Arugula and Fresh Herbs
Photo by Scott Phillips


  • 2 oz. (about 2 cups lightly packed) arugula, stemmed if necessary
  • Kosher salt
  • 1 large or 2 small shallots, trimmed, peeled, and thinly sliced crosswise
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. sliced chives
  • 2 Tbs. finely chopped fresh mint
  • 3 oz. uncooked dried spaghetti (or 1-1/3 cups cooked)
  • + 6 more ingredients
    • 1 Tbs. unsalted butter
    • 8 large eggs (preferably at room temperature)
    • 2/3 cup heavy cream
    • 2 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 1 cup freshly grated Parmigiano-Reggiano (use the large holes on a box grater)

Position a rack in the center of the oven and heat the oven to 375°F. Bring a large pot of well-salted water to a boil over high heat. Cook the spaghetti in the boiling water according to package directions. Drain well and let cool. Transfer to a medium bowl. In an ovenproof 10-inch nonstick sk...

View full recipe at Fine Cooking


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