Left over spaghetti, veggies and mushrooms make great brunch ingredients. Submitted by "horsewoman".
Leftover cooked spaghetti, about a cup and a half to 2 cups
4 ounces soft or shredded cheese
2 large mushrooms, chopped
1 green bell pepper, cored, seeded, sliced thin
2 cloves garlic, minced
A good splash of balsamic vinegar
8 sun-dried tomatoes, soaked, drained and chopped
Sea salt and ground pepper
5 large organic free-range eggs
1/2 cup sour cream or plain yogurt or cream
Red chile flakes, or dried basil and oregano, to taste
1-2 ounces shredded cheddar cheese
1. Preheat the oven to 375 degrees F.
2. Arrange the cooked spaghetti in the bottom of a 9-inch greased pie plate. Scatter pieces of the goat cheese all over the pasta.
3. In a medium skillet saute the mushrooms, bell pepper and garlic in a little olive oil over medium-high heat until softened. Add a dash of balsamic vinegar and stir in the sun-dried tomatoes. Season with sea salt and ground pepper. When the veggies are tender, remove from heat.
4. In the meantime, whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs.
5. Add the cooked veggies to the pasta and cheese; arrange evenly over the top.
6. Pour the egg mixture all over the pasta and veggies; and using a fork, shimmy the pasta a bit to allow the egg mixture to seep in and around. Sprinkle with extra red pepper flakes, basil, or your favorite seasoning. Sprinkle with the shredded cheddar cheese.
7. Bake in a hot oven on a center rack for 35 minutes or so - until the frittata is set and golden brown. Use a thin knife to check the center for doneness.
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