Mock Macaroni Frittata with three cheeses
Serves 4
3 cups spaghetti squash, cooked and flaked - about 1 medium squash
8 eggs, scrambled
1/4 cup half and half
1 cup fresh, chunky tomato sauce
2 oz Grana Padano or Sardo cheese, grated
2 oz gorgonzola cheese
2 oz smoked gruyere cheese
olive oil
generous amounts of fresh parsley and basil, roughly chopped
Salt and pepper to tasteThis is a take on my Sicilian grandmother's Macaroni and Eggs and can be made with macaroni instead of spaghetti squash.
Preheat oven to 350
Carefully cut squash in half, and scoop out seeds.
Put the squash, cut side down, on a cookie sheet and bake for 30-40 minutes, or untlk it feels tender to the touch.
Remove from oven and cool.
Flake out the squash so it looks like spaghetti.
Heat a cast iron skillet to medium hot and add the olive oil.
Add the squash and cook without stirring for one to two minutes, or until it gets a little golden in the pan. Stir it around a bit and add the tomato sauce.
Whisk the herbs and half and half into the eggs. Lightly season with salt and pepper.
When the squash and sauce are hot, add the eggs and shake the pan to settle it in.
Cook for a minute on medium heat, top with the cheeses and bake for 15 minutes or until set. Serve hot or at room temperature, drizzled with olive oil. This is delicious lunch or brunch served with an arugula or escarole salad.C2007 Chef Ric Orlando
