Hodge'S Frittata

• 1/4 pound cooked whole wheat spagetti or angel hair pasta (cold)
• 2 tablespoons Onion, chopped
• 1 large handful of greens (such as baby arugula, spinach, kale or baby broccoli rabe)
• 1 tablespoon Olive oil
• 5 eggs
• 8 slices of proscuitto, cut into ribbons
• Pinch ground nutmeg
• Salt and pepper to taste

1. Preheat the oven to 350u0b0.
2. Saute the onion in olive oil over medium heat in a frying pan. Add greens and saute until barely wilted. Remove from pan and set aside.
3. In a separate bowl, whisk eggs together with a little water, nutmeg, salt and pepper.
4. Place 1/2 of the cold spaghetti in the bottom of the frying pan over medium heat, sprinkle with greens and onion mixture and the prosciutto. Add the remaining half of the spaghetti and pour eggs all over the spaghetti. With the back of a spoon, press spaghetti down to make sure the egg comes up all the way to the top. (It does not have to cover the spaghetti but it should touch everything in the pan.)
5. Continue to cook the frittata on the stove top for about 3 minutes, until the sides are cooked. Then place in oven and bake until the center is set another 15 -20 minutes.
6. To serve, loosen with a spatula and slip out of pan onto a plate of cutting board. Let cool a few moments and slice. Or let cool completely and refrigerate.

whole wheat spagetti, onion, handful of greens, olive oil, eggs, ground nutmeg, salt

Taken from food52.com/recipes/23050-hodge-s-frittata (may not work)