Smoked Whitefish Pasta Frittata

Cook your spaghetti according to the box directions. Be sure to reserve ½ cup of pasta water before straining out the pasta into a colander. You can also skip the previous step by just directly pulling your hot noodles out from the pot with a pair of tongs into a heat-friendly bowl. 

Preheat your skillet (I prefer a well-seasoned cast iron for a nice hearty crust but you can use a non-stick as well) on a low setting while you work on the next step. With your hot pasta in a bowl, crack your fresh eggs into the mixture, add the parmesan, and ½ cup pasta water, then toss until everything is melted and thoroughly coated. Add your chunks of smoked fish, parsley, and ground pepper then give it a good toss so everything is thoroughly mixed. 

Heat pan over a burner on low heat, add your olive oil. Don’t be afraid of the amount of oil, it’ll help you when you have to flip the pan at the end. Add your pasta and spread it out towards the edges til every inch of the pan is covered. Let it sit untouched over the low heat for 5 minutes. Using your tongs, give your pasta a thorough toss and flip so the bottom has turned over that you’re starting a crisping process. This assures the eggs and cheese have cooked throughout the frittata. Let cook untouched for another 7-8 minutes. Turn off the heat, move away from the burner (you’re gonna have to flip the pan), and let it cool for 5 minutes. 

If using a cast iron skillet, use a pairing or butter knife to slip between the pasta and pan to separate the two so it’s easier to release. For a non-stick, use a silicone spatula to separate. Find a plate or baking sheet that is just a bit larger than your pan then place it over your pan as if you are using it as a lid or cover. If the pan has cooled down enough, I liked to wrap a towel around it and the lid so that nothing moves. Completely flip the pan so that the bottom is now the “lid” side. Gently place the lid on your surface and release the pan- you might need to use a silicone spatula to scrape off the noodles from the cookware. Add any black pepper, extra cheese, or parsley if you prefer, and enjoy!