Spaghetti Frittata With Vidalia Onion, Spinach And Smoked Gouda
- 1 lb spaghetti
- 1/4 cup (1/2 stick) unsalted butter
- 1 large (or 2 small) Vidalia onion, thinly sliced (about a cup)
- 3 cups fresh spinach, packed
- 1 cup smoked gouda, grated
- 10 eggs
- kosher salt and freshly ground pepper, to taste
- Cook spaghetti according to package directions, until al dente. Drain through a colander.
- Preheat oven to 350u0b0F. In a large cast iron skillet (or a large ovenproof, nonstick saute pan), melt unsalted butter over medium-low heat. Add sliced onion, season with salt and pepper, and cook until onions are soft, about 6 minutes. Add fresh spinach, toss to wilt the spinach, then stir in the cooked spaghetti and 1 cup grated smoked gouda. Whisk together 10 eggs, salt and pepper and pour over the spaghetti mixture. Bake at 350u0b0F until the eggs are set, about 20 minutes.
- Cool slightly, then cut into wedges to serve.
ubc, vidalia onion, fresh spinach, gouda, eggs, kosher salt
Taken from www.epicurious.com/recipes/member/views/spaghetti-frittata-with-vidalia-onion-spinach-and-smoked-gouda-52696371 (may not work)