Another Take

I was watching Rachael Ray and she made a "spaghetti alla carbonara frittata". Now I'm not a huge fan of her ideas when she starts mixing genres and such, but this one reminded me so much of a pizza I loved in high school from pizza shmizza that had spaghetti on it, so I thought I'd give this idea a try. But I don't think I'll call it spaghetti alla cabonara frittata because it doesn't really taste like carbonara at all. I don't want to take away from the perfect goodness of that dish. But it was good and really easy and nice and cheesy! You can't go wrong with eggs, bacon, and cheese, right?

Pasta breakfast frittata
serves 6
4 strips bacon, cut small and cooked until almost crispy
1/4 lb spaghetti
1/2 onion, sliced thin
olive or vegetable oil
1/4 C grated mozzarella cheese
1/4 C grated parmesan or pecorino romano cheese
6 eggs
1/2 C ricotta cheese (optional)
1/4 C milk
salt and pepper to taste

1. Turn on the broiler.
   
2. Bring a large pot of salted water to a boil and cook pasta until just short of al dente. Drain and set aside. Meanwhile in a medium oven-proof oven, add about 1 T oil and sauté onions with a little salt and pepper until soft and slightly golden.
3. In a small bowl, whisk together ricotta cheese (if using), eggs, milk, and salt and pepper to taste.
4. Once onions are golden, add the speghetti to the pan and cook until golden and slightly crispy. Add bacon, and if necessary, a little more olive oil to coat the pasta. Pour in the egg mixture and pull in the sides once in a while, leaving the pasta and bacon evenly distributed throughout.
   
5. Once the eggs seem mostly set on the bottom, top with cheeses and place under the broiler for 5~7 minutes, or until eggs are set and cheese is browned and bubbly.
6. Pull out of the oven (using an oven mitt!) and let cool for 10~15 minutes before carefully releasing the frittata from the pan. Place on a cutting board and cut into 6 wedges. Serve warm.