Feta & Pasta Frittata
5 ounces long dried pasta, such as bucatini
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