I lived in Rome for a year while completing my third year in college. Actually, school was just an excuse to live there. My parents visited Rome for the first time a couple of years before. They were bowled over and came back booking the next trip to bring my sister and I. On my very first night in Rome I felt the world closing in around my heart and head. It was too much. I wanted out. I felt that crush of culture shock while that tug of “I know this very well” rushed underneath me.
By morning. I was in love. With Rome. I finagled a year there under the guise of going to school. My Roman roommate, Grazia (later to be called Enrica), was a free-spirited Roman, much to the chagrin of her parents. She moved out of her family home at 17 to live on her own. No one moved out of their family home unless they were getting married. Her dad disowned her for a few years but softened later.
Many adventures for me ensued under the wings of Grazia, but also within my college circle. But here I’d like to show you a recipe that made my jaw drop when I first saw Grazia make it. Spaghetti Frittata. Yes, spaghetti fried with eggs. A spaghetti omelet if you will. I loved it at first bite but was supremely skeptical till then.
This works best with leftover spaghetti in its leftover sauce — whatever it is! My favorite has turned out to be leftover spaghetti in a tomato shrimp sauce (yes, including the shrimp).
about 2-3 cups leftover spaghetti in sauce
5 large eggs
1/4 cup grated parmigiano or pecorino
salt & pepper to taste
olive oil for frying
In a mixing bowl, mix together the spaghetti, eggs, and cheese until well combined. Season with salt & pepper (remember, the spaghetti might be already seasoned, but the eggs need some). Heat about 3 tablespoons of olive oil in a medium oven-proof skillet…enough so the frittata won’t stick, or use a non-stick pan. Heat until hot. Pour the egg-spaghetti mixture in and gently spread so it covers the width of the pan. Let cook a few minutes until the bottom is set, and then put under a broiler. Broil till top is set and golden. (Be carfeul taking out skillet from oven. When placing it out of the oven be sure to leave a pot holder on the handle so you don’t forget it’s hot!) With a spatula loosen frittata and slide onto a plate. Cut into wedges with a pizza cutter. Serve warm or at room temp.