Spaghetti Pie - Frittata di Spaghetti

I recently resurrected this Neopolitan egg, cheese, and pasta frittata and added it to my antipasto table. I often find that most of us are in a constant search for new food trends and tend to eliminate recipes from the past. As a child, I grew up eating this Frittata as a common occurrence. It is delicious for lunch, as a snack or, perfect for a picnic or the beach. While visiting relatives in Italy, I find that this pasta pie often graces the table at our family get-togethers.

This recipe has stood the test of time and can be enjoyed in its purest form or with the suggested enhancements. When plated and presented, my family and guests react as old memories arise, and the rest inspired by the flavor, texture, and simplicity of this crowd-pleaser.

                                        Spaghetti Pie Recipe:

3/4  pound of uncooked spaghetti

12 eggs

1 ½ cups grated parmesan cheese

Pepper

1 cup of whole milk or heavy cream

½ cup olive oil

Directions:

Cook spaghetti in salted water until al dente, approx. 10 minutes. Drain and rinse.

In a bowl, beat the eggs, parmesan cheese, pepper and, milk or cream. Add the drained spaghetti and mix. Turn the oven on to Broil. The rack should not be too close to the heat source.

Heat a 12-inch heavy skillet with the olive oil, when hot, add the pasta and egg mixture. Cover and cook for 15 minutes, checking the bottom of the Frittata by lifting the sides with a spatula as not to over-brown. When the pie looks firm, place in the oven under the broiler for 5 -7 minutes or until golden brown.

Let cool, loosen sides with a knife and place on a platter.

This pie can be baked entirely in the oven. If doing so, I recommend using half the oil on the bottom and drizzling the other half on top of the pie before placing it in a 350-degree oven. Check for doneness at approximately 35 minutes

Enhancements: (Additions to the egg and pasta mixture.)

1 cup cooked peas

1 cup sautéed pancetta, sausage or ground beef

1 cup cubed mozzarella

Chopped spinach and a few spoonfuls of ricotta cheese

Grated and lightly sautéed zucchini

Chopped and sautéed mushrooms or peppers

Before placing in the oven, drizzle with heavy cream, grated cheese, and nutmeg for an "Alfredo" style pasta,