6 eggs
1/2 cup milk
zest of 1 lemon
1 tsp lemon juice
1/4 tsp sea salt
1/4 tsp fresh ground pepper
2 tsp extra virgin olive oil
1 cup cooked spaghetti
1 cup baby spinach, chopped
3 Tbs feta cheese, crumbled
2 Tbs fresh basil, chiffonade (cut into thin strips)
Preheat oven to 400°F.
Combine eggs, milk, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk until combined. Set aside.
Roughly chop the spaghetti. In an oven safe 10″ non-stick skillet, heat olive oil over medium-low heat and add the spaghetti or other long thin pasta such as capellini.
Add spinach on top of the speghetti.
Next, pour the egg mixture onto the spinach and the spaghetti and lightly stir with a spoon making sure that the egg mixture evenly covers the pan. Simmer on medium-low for about 3 to 5 minutes until the egg begins to set or firm up.
Sprinkle the feta evenly across the top. Turn off heat and place the skillet in the oven for 8 to 10 minutes until the frittata is cooked through.
Allow to cool for 5 minutes then slide a knife or spatula around the perimeter of the frittata to loosen it from the pan. Carefully and quickly slide the fritatta onto a serving plate. Don’t be scared. If it breaks it will still taste good. Garnish with basil.
Slice, serve, and enjoy.