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Capellini Frittata
from the kitchen of Sharmagne Leland-St. John

2 tablespoons olive oil
2 large eggs
1 cup grated Jarlsberg cheese
2 cups cooked capellini, cut into small strands
2 cloves garlic ,minced
Freshly ground black pepper, to taste
Sel gris sea salt, coarse grind, to taste
Basil, shredded
Grape tomatoes

Place the oil into a 1- inch omelette pan over
medium heat. In a medium bowl beat the eggs
until they are light and fluffy. Add the cheese and
mix well. Cut the angel hair pasta with a scissor and
add to the egg mixture and add the minced garlic.
Season with the pepper and pour into the hot oil.
Turn the heat up a tad and as you cook, continue to
run a thin spatula under the frittata as needed to
keep it from sticking to the pan, When the frittata is
almost done, but still a bit runny on top slide it onto
plate and flip back into the pan with the uncooked
side down. When fully cooked slide the frittata onto
a serving plate sprinkle the basil on top and the tomatoes
around the sides. Season with the sel gris.

Sel Gris is a gourmet salt made by OldeThompson in
Oxnard CA. Check out their website


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