Spaghettini and Parsley Frittata

Page 577

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This is delicious and thrifty. Made too much skinny spaghetti last night? Don't throw it away! Save it and make this well-flavored frittata the next day, for breakfast, lunch, or dinner. Flavored with marjoram, parsley, garlic, and lemon zest, it's a yummy twist on a gremolata flavoring--good enough to serve to guests.

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