#lucini

25 years ago today

FoodE Recipe Contest Winner: Pizza Pasta Frittata

This delicious dinner winner combines three comfort foods in one!

6 servings Preparation time: 30 minutes

Ingredients Salt for pasta water 12 eggs 1 cup milk ½ teaspoon black pepper ¾ teaspoon salt 1 teaspoon L&B Oregano ½ teaspoon L&B Pizza Seasoning ¼ cup L&B Fresh Grated Parmigiano Reggiano Cheese ¼ of the box L&B Organic Durum Wheat Spaghetti 2 tablespoons Lucini Premium Select Extra Virgin Olive Oil ½ jar Lucini Roasted Garlic Marinara Sauce or Lucini Spicy Tuscan Tomato Sauce 12-15 slices pepperoni 8 ounces fresh mozzarella cheese, cut into 5 or 6 slices Fresh basil for garnish

For side salad: 5-6 ounces Spring Mix 2 tablespoons Lucini Fig & Walnut Savory Balsamic Vinaigrette

Directions

Heat oven to 425 F.

Fill a pot with water and bring to a boil.

Once pot of water comes to a boil, salt the water. Break the spaghetti into 1-inch pieces and cook for 7 minutes. Drain and rinse the pasta in cool water; set aside.

Crack eggs into a large bowl; whisk in milk, pepper, salt, oregano, pizza seasoning and Parmigiano-Reggiano.

Heat a 12-inch cast iron skillet on medium heat. Once it is hot, pour the olive oil into the pan and swirl to coat. With a paper towel, smear the olive oil up the sides of the cast iron pan.

Pour in the egg mixture and immediately spread the pasta into the egg mixture. Cook until egg mixture begins to set, about 2 minutes.

Transfer skillet into oven and bake uncovered for 7 minutes.

Take the skillet out and pour half of a jar of Lucini Garlic Marinara Sauce and spread with the back of a spoon. Top with pepperoni and slices of fresh mozzarella. Put back into the oven and bake for 5 more minutes until cheese is bubbly. Garnish with fresh basil and slice into 6 pieces.

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