Spaghetti Frittata with Sauteed Greens

A business partnership is sometimes more like a marriage.  It’s good to take a step back every now and then and remember what brought you together in the first place.  Twice yesterday, I was asked “How did you get into this business?”  I answered with the usual timeline of restaurant owner, chef, buyer . . . but that didn’t really answer the question.  I admit to being the type of person for whom all aspects of life must have a deep meaning and significance.  This doesn’t always make making a living easy.  Not so easy for the people who have to live with me, go on vacation with me, choose a restaurant with me, either.  I’m not so great at “hanging out,” which is not to say I can’t be free or loose or fun.  It all just needs to mean something, fit into a bigger picture.  When Stephanie and I met, we recognized in each other a similar desire to look under things, see inside them, understand more.  Both of us believe life must be grasped with both hands, and both of us believe in pursuits that bring about growth, change, vision.  A business is a constantly renewing source of new knowledge.  Ours especially challenges me to remain committed, connected and open–open about my own nature, about the nature of collaboration and connection, about our community, our world, and the role that what we eat plays in our lives.  Stephanie suspects that I’m in it just for the Rain Lily greens.  Well, yes, there’s that too.

Spaghetti Frittata with Sauteed Greens

adapted from Armandino Batali

1/2 pound spaghetti, cooked al dente, drained and cool

5 eggs

1/4 c. Italian parsley, chopped

salt & pepper to taste

pinch red chile flakes

1/2 c. parmesan cheese + more for serving

olive oil

1 bunch kale, collards, or broccoli greens

1 c. simple marinara sauce + more for serving

Preheat broiler.  Toss pasta with 1 cup marinara sauce in large bowl to blend.  Combine eggs, parsley and salt & pepper to taste in another bowl & whisk to combine.

Heat about 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat.  Add pasta and toss til warmed through.  Pour egg mixture over; do not stir.  Reduce heat to medium low.  Cook until eggs start to firm up, and bottom begins to brown, lifting sides to let uncooked egg run underneath.  Remove skillet from heat.  Sprinkle frittata with cheese.  Broil until cheese melts and browns, about 3 minutes.  Meanwhile, wash greens and cut into 2″ pieces.  Heat oil in another skillet.  When it’s hot, add greens, with water still clinging to the leaves.  Saute quickly until wilted and season to taste with salt and pepper.  To serve, cut frittata into wedges and serve with sauteed greens, warmed marinara and extra cheese for sprinkling.

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9 thoughts on “Spaghetti Frittata with Sauteed Greens

  1. SO glad I subscribed to your recipe postings! If you ever do a cookbook, I would enjoy the opportunity to be one of your recipe testers or helpers. It would be great to work with you.

    Best!
    Maida

  2. Yum! I cannot wait to make this. I’m getting my first delivery next week and am so excited. I have chickens so I’ll have fresh eggs to put in this….thanks for sharing!

  3. This looks wonderful. What a great way to us greens. I am going to a church pot-luck tonight and am going to make this dish. I’m sure it will be a hit! Thanks so much for sharing all these recipes. You have been such an inspiration.

    Love,

    Mary

  4. Pingback: Farmhouse Delivery « Beachgreens's Blog

  5. Pingback: fennel and frittatas « Experimental Food

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