Frittata was a popular dish I served at Coco’s, my restaurant in Nuku’alofa, Tonga. The beauty of this dish is that it is made from leftover spaghetti noodles, or fettucini, and bolognese sauce with all the little leftover bits and pieces of cheese, bell peppers, fresh herbs, artichoke bottoms, minced garlic, onion and what have you, from the frig. Mix all those leftovers with enough eggs, pop it all into a well greased spring-form and bake. The flavors are sensational, Italian definitely, and hearty for sure. Serve it with a salad and glass of wine to round out a light lunch.
The proportion of eggs to the volume of noodles and other ingredients is about 3 eggs per quart. So if you have enough noodles, sauce etc. to pack a 9-inch spring-form with 3-inch sides, that’s about 2 quarts and you’ll need 6 large eggs. Once all ingredients are packed evenly into the spring-form, there should be a thin layer of soupy, eggy sauce on the top. That’s how you know if you’ve used enough eggs. Then just top it with grated parmesan cheese and bake at 350° F. for 45 minutes or until the top is golden brown and a knife inserted comes out clean.
I’ve updated this post to include the photo I took after baking another frittata today. A picture’s worth a thousand words but the taste is even better than it looks.