Ingredients:

8 Oz spaghetti

6 eggs

4 Oz smoked mozzarella

3 Oz grated Parmesan cheese

6 Oz Italian sausage

8 Oz steamed peas

2 TBSPs butter

3 Oz olive oil

Salt and pepper to taste 

Directions:

Cook spaghetti according to package directions.

Drain, rinse under cold water and set aside.

Remove sausage from casing and cook in a nonstick pan.

Set aside.

Beat eggs in a large bowl.

Season with salt and pepper to taste.

Add grated cheese and stir well.

Add drained pasta, cooked sausage, steamed peas and diced smoked mozzarella.

Stir well until all ingredients are well-coated. 

Place butter and olive oil in a large sauté pan and allow them to heat up.

Carefully pour the spaghetti mix into the pan.

Cover and cook on medium-low until bottom is fully set and lightly browned.

Remove the cover and remove from heat.

Wearing protective gloves, flip the frittata by placing a round cookie sheet over the top of pan and turning it upside down in one quick turn.

Carefully place frittata back in sauté pan, uncooked side down.

Cover and continue to cook until bottom is cooked too.

Remove from pan and serve hot.

TIPS:

As I said in my opening, you can use any type of pasta you want. I prefer spaghetti because it stays together better. You can also use leftover pasta, even if it’s with sauce. Just make sure the pasta is dry, not wet.

You can substitute the sausage with cut-up meatballs, diced ham or salami. You can also substitute the peas with other veggies.

If you don’t like smoked mozzarella, use the regular version but don’t use the one that comes in water because it will release too much liquid. Use the firm variety.