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Angel Hair Frittata
from the kitchen of Sharmagne Leland-St. John

4 large fresh eggs
¼ cup liquid, such as milk, tomato juice, broth
¼ teaspoon fresh oregano
1 cup angel hair pasta, cooked
2 teaspoons butter
Salt and pepper to taste
Freshly grated Italian cheese

In a medium, sized bowl beat the eggs and liquid
until blended. Cut the Capellini into small pieces.
Add to the egg mixture. Mix well. Heat the butter
in a 6 to 8-inch ovenproof non-stick omelette pan
or skillet over medium heat until melted. Pour the
egg mixture into the pan and cook over medium
heat until eggs are almost set, approximately 8 to
10 minutes.

Remove from heat. Place under the broiler to set
and brown the top. Season with the salt and
pepper. Cut into wedges and serve with freshly
grated Parmesan or pecorino cheese. 

Editor’s Note:

In Italian the word Frittata means omelette, but they
are prepared differently than omelettes. Start out on
the stovetop and finish under the broiler. The result
will be an egg dish somewhere between an omelette
and a quiche, that is firm, and nicely brown on the top

Frittatas are a great way to utilise leftovers and can be
served for breakfast, brunch, lunch or dinner. Once
cooked, they can be served hot, or cooled and served
at room temperature. You may also add meats and
vegetables, olives and other herbs to your frittata.


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