May 19, 2011
I recently hopped over to one of my favorite food blogs written by two quarter-life cooks, Big Girls Small Kitchen, and spied a post titled From My Mother’s Kitchen: Spaghetti Frittata with Ramps. Just as I clicked the link to read more I heard a shrill scream from the other room, quickly followed by another voice screaming, “Maaaaaaaaaaaaaammmmmmmaaaaaaaaaaa!” I got up from my computer, not to return for hours. When I finally returned, I found that my computer had crashed. Maybe it was the 16 windows—all with material half read (at best)—I had opened. So much for catching up.
Though I closed the Safari window on Spaghetti Frittata (can be shared with kids 8+ mos)*, I did not close the idea of it out of my mind. How could I? It’s brilliant. Which is why I immediately made a version, just days after the crash, when I found myself with leftover spaghetti.
That’s right. Leave it to the mom blogger to turn a lovely recipe with ramps and freshly cooked pasta by a gorgeous 20-something blogger into a leftovers solution. (I smell a series coming on. Two versions of the same dish: a mom’s take and a 20-something cook’s take. That’s entertainment, folks!)
I don’t have a recipe for this. Did not develop one. Refer to the recipe on Big Girls Small Kitchen if you need more guidance than I offer here or if you want a more elegant (but still dead simple) version.
To serve 4-6, simply whisk together 10-12 eggs and pour over leftover pasta that’s been placed in a lightly oiled 10-inch (or so) skillet. I also added chard to my frittata. I was moving fast, so I just washed, dried and chopped the chard before stirring it into the egg. If you have a few extra minutes, saute the chard first: drizzle olive oil in the same pan you’ll be baking the frittata, add garlic when it’s hot, saute until garlic is just starting to turn brown, add chard and cook until wilted. Then, take the skillet off of the heat, add the leftover pasta and pour the egg over everything. You don’t have to stick with chard—add any vegetable you like.
Once you have everything you need in your skillet, set it over medium heat and cook until the bottom is set (you’ll see the sides of the egg starting to cook). Then transfer to an oven preheated to 400 degrees until the egg is cooked through.
Pasta. Greens. Eggs for protein. C’mon, this is genius.
Thank you Phoebe (and your mom) for the inspiration.
*Note: Though some still suggest holding off on egg whites until 12+ months, food introduction guidelines by the American Academy of Pediatrics say that there is no reason to hold off on any food introductions beyond 6 months, especially if your child has no personal or family history of food allergies. (Read more about safely introducing high allergen foods here.) My Hungry Baby has been eating eggs since he was 7 months old. It is safe to consider serving this to children as young as 6 months. I think 8 months is a great compromise, especially if feeding your first baby. Whatever age you decided to share this, be sure to puree or mash into an age appropriate consistency.