The Resourceful Cook: Spaghetti Frittata

Short on time and money? This is some mighty comfortable food. Sitting in your sweatpants at 9pm having finally mustered up the energy to dig through the refrigerator and make something to eat kind of food.

I’m rarely not into cooking—even on the worst nights with the emptiest fridge. But this night, for whatever reason, I actually considered not eating dinner.

Sometimes we do our best work when we’re feeling tired and not on top of our game. It’s like the filter drops off and then we’re free to create. That’s what happened with tonight’s dinner, and it was unbelievably good.

I’m participating in the San Francisco Food Bank’s Hunger Challenge next week, so look for more recipes like this. (but without the expensive eggs and cheese!)

Try the challenge for just one meal yourself in solidarity with the many hungry people who have an average of $1 per person per meal to spend on food. (that’s what the average food stamp recipient gets) Think about that with food prices going up daily.

Instructions—rough quantities

Sauté onions and garlic in butter in a non-stick pan.
Add some sliced mushrooms (these were oyster) and salt and pepper.
Sauté until beginning to brown.
Add 1 small zucchini, grated, and more salt and pepper.
Throw in 2 handfuls of leftover cooked linguini or spaghetti.
Stir around and arrange evenly in the pan.
Sprinkle some cheese odds and ends on the spaghetti, distributing it evenly (in this case there was some semi-firm raw sheep cheese and a little crumbled feta, but you could use anything)
Pour 4-5 beaten eggs (with more salt and pepper).
Lift the spaghetti cake and tilt the pan so the uncooked egg runs underneath. Do this a few times until it’s futile, turn down the heat and cover the pan until the egg is set.
Cut into wedges and serve immediately. Normally I’d make a salad. Tonight. No dice.