Spaghettini and Sausage Frittata with Goat Cheese

• 2 tablespoons extra-virgin olive oil
• 1/2 recipe Spaghettini with Sausage, Tomatoes and Spinach
• 8 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 4 ounces fresh goat cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley

1. Preheat the broiler.
2. In a large, ovenproof nonstick skillet, heat the olive oil.
3. Add the Spaghettini with Sausage, Tomatoes and Spinach and cook over moderate heat, tossing, until warmed through, about 2 minutes.
4. In a medium bowl, beat the eggs with the salt and pepper.
5. Pour the eggs into the skillet and cook until set on the bottom and around the edge, about 3 minutes.
6. Sprinkle the goat cheese on top and broil, about 2 inches from the heat until the eggs are set and the goat cheese is lightly browned, about 2 minutes.
7. Slide the frittata onto a cutting board and sprinkle with the parsley.
8. Cut into wedges and serve hot or warm.

extravirgin olive oil, spaghettini, eggs, kosher salt, freshly ground pepper, goat cheese, flatleaf parsley

Taken from www.foodandwine.com/recipes/spaghettini-and-sausage-frittata-with-goat-cheese (may not work)