Food Network: Emeril's Pasta Frittata

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Emeril's Pasta Frittata
Recipe courtesy Emeril Lagasse, 2005

Ingredients
2 teaspoons olive oil
1 cup sliced onions
1 teaspoon minced garlic
3/4 cup cooked, crumbled meatballs
2 tablespoons butter
8 ounces cooked spaghetti
8 eggs
2 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Chopped parsley leaves, for garnish

Instructions

Preheat the oven to 350 degrees F.

Heat a large (12-inch), nonstick skillet with an ovenproof handle over medium-high heat. When the
pan is hot, add the oil and onions and cook for 3 minutes, until wilted. Add the garlic and crumbled
meatballs and cook for 2 minutes. Melt the butter in the skillet and add the spaghetti. Toss to coat
well.

In bowl, beat the eggs with the cream until slightly foamy. Season with salt and pepper. Pour the
eggs into the pan. Stir the eggs gently until they start to thicken, about 1 1/2 to 2 minutes. Stop
stirring and allow the eggs to set up on the bottom, about 1 minute.

Sprinkle the cheese over the top of the frittata and transfer the skillet to the oven. Bake for 12
to 15 minutes or until set and golden brown. Place the frittata on plate. Garnish with fresh chopped
parsley and serve immediately alongside of warmed, leftover spaghetti and meatballs sauce.

Spaghetti and Meatballs:
1 tablespoon bacon drippings or olive oil

1 cup diced onions
1 1/2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans tomato sauce
1/2 (6-ounce) can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
Salt and freshly ground black pepper
12 ounces ground chuck
8 ounces ground pork sausage
2 tablespoons red wine
1 large egg, lightly beaten
1/2 cup minced green onions, white parts only
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3 tablespoons grated Parmesan
1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1 pound spaghetti, cooked, drained and tossed with olive oil

Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high
heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and
crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and
tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over
medium-high heat, stirring occasionally.

Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until
combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a
plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more
easily without sticking.)

Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and
cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When

the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour,
stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce
from the heat and serve immediately over cooked spaghetti.

Reserve leftover sauce and meatballs for the Pasta Frittata.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes