Spaghetti Frittata with Arugula and Fresh Herbs

Ingredients

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

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