August is flying by and I can't believe summer is coming to an end very soon. It's been an interesting summer to say the least. Lots of unexpected twists and turns, things I could never have imagined when it kicked off in May. But what I will say is that I am amazed by my friendships, old and new. I reconnected with an old friend B, this summer and I've really appreciated his friendship and generosity. I met him several years ago through mutual friends. We were all young, single and taking advantage of living in NYC and having the time of our lives. B was in our crew and was certainly a favorite. Always happy, fun, warm and friendly, we could always count on B to bring a good time.
As life happens, friends moved away, got into relationships, changed jobs and B and I lost touch for a few years. But a common event helped us reconnect and I have to say that I am very happy that we did. I've really enjoyed our friendship and he's helped make my summer fun.
B invited me out to his summer house in East Hampton for the weekend. It was the perfect opportunity for me to go off the grid and disconnect with the world. I slept for ten hours each night and did what I love most, cook. A few friends came over for lunch one afternoon and it turned into a boozy one after two bottles of Rose wine, a large bowl of homemade guacamole, turkey burgers and grilled asparagus.
Breakfast was more of a casual affair and I just made whatever I could find in the fridge. One morning I had left over spaghetti pomodoro from dinner at Citta Nuova, but there was no microwave to heat it up. After spotting some fresh eggs, I got inspired to make a frittata. Using two eggs, some chopped fresh parsley and the spaghetti, I soon had a big breakfast that helped keep me full until dinner and made use of the leftovers.
First I scrambled the two eggs with the fresh herbs and salt and pepper. In hindsight I should have followed my rule of only using one whole egg and the egg whites as I usually do when I make an egg dish. I like having at least one yolk and using only egg whites can be rubbery and tasteless. But I was starving and I thought I'd need the two whole eggs for the amount of spaghetti I was using. Plus it was the weekend, I was away and I always say the calories don't count when you're away!
I added the cold spaghetti to the scrambled egg mixture and then poured it into a lightly oiled non-stick frying pan. I let it cook for a few minutes over medium heat until it started to set, then flipped the whole thing over to cook on the other side. I made sure that the spaghetti cooked through with the eggs and then slid the frittata onto a plate.
The frittata was delicious and better than I thought it would be. I thought about calling it a spaghetti pie because it sounded more interesting, but ultimately felt that 'pie' was a bit of a misnomer because there was no pastry crust. So a frittata ended up being the better name. I made a few other yummy things over the weekend but I'll save them for next week. In the meantime, I hope you like this super, simple dish that I think still has a little bit of a wow-factor.