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Frittata: Angel Hair Frittata Cake




Source of Recipe


Ed Brown, Chef and Owner of NY's Eighty One


List of Ingredients




• 10 whole eggs
• 1/2 bunch flat parsley, rough chopped
• 1/3 cup water
• 1-1/4 cups grated Parmigiano cheese
• Kosher salt and fresh-ground pepper, season to taste
• 1/2 lb. angel hair pasta, cooked drained, room temperature
• 2 Tbls extra-virgin olive oil
• 2 Tbls sweet butter




Recipe



In a nonreactive bowl combine eggs, parsley, water, salt and pepper, whisk until frothy. (You will repeat the following procedure 5 times.)

In an 8 inch nonstick skillet over medium heat combine 20% of butter and oil.

Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side.

Remove and place on a flat cake plate. Sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.

To serve, let rest for 20 minutes, then cut like a cake.