Feta & Pasta Frittata

Serves 4


5 ounces long dried pasta, such as bucatini

Olive oil

6 large eggs

9 ounces feta cheese, crumbled

2 tablespoons thinly sliced fresh chives or other herbs, optional

Freshly ground black pepper

1/3 cup unsalted butter, preferably clarified, or ghee


Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until just al dente, about 10 minutes for bucatini. Drain, transfer to a bowl and drizzle with just enough oil to keep the noodles from sticking. Let cool slightly.

In a large bowl, whisk the eggs well. Add the pasta, cheese, herbs (if using) and pepper.

Heat a 10-inch nonstick skillet over medium heat. Add half the butter. When it melts and sizzles, add the egg /pasta mixture, spreading it evenly. Cook, adjusting the heat to prevent burning on the bottom, until the mixture is almost firm on top, 5 to 6 minutes. Invert onto a large plate. Add the remaining butter to the skillet. When it melts, slide the frittata back into the skillet and cook on the second side until crisp, about another 5 minutes.

Slide the frittata onto a cutting board and let cool for a few minutes. Cut into wedges and serve warm.

From Janet Fletcher, Planet Cheese