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Recipe for frittata with spaghetti and corn

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Break the spaghetti in half to make it easier to mix with eggs, milk, Parmesan, corn, tomatoes, and basil. If you’re not sure how much 4 ounces is, bunch the uncooked pasta in your hand; it should be about ¾-inch in diameter. Choose firm, ripe tomatoes for the top of this eggy dish.

Salt and pepper, to taste
4ounces whole-wheat spaghetti, broken in half
5eggs
cup milk
3tablespoons freshly grated Parmesan
¼teaspoon ground nutmeg
½cup chopped fresh basil
2ears fresh corn, kernels removed from cobs
1tablespoon olive oil
2medium tomatoes, cored and thinly sliced
3ounces sliced Muenster cheese

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often, for 7 minutes or until it is tender but still has some bite. Drain into a colander but do not rinse.

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2. Turn on the broiler. Slide an oven shelf about 5 inches from the element. Have on hand a 10-inch skillet with a heatproof handle.

3. In a bowl, whisk the eggs, milk, Parmesan, nutmeg, salt, and pepper. Stir in corn, spaghetti, and all but 2 tablespoons of the basil.

4. In the skillet, heat the oil over medium-high heat. Add the egg mixture and spread it evenly in the pan. Arrange the tomato slices on top. Lower the heat, cover the skillet, and cook 10 minutes or until the top is almost set.

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5. Tear the cheese into large pieces and place on top in a single layer. The top will not be entirely covered. Slide the skillet into the oven and broil it for 3 minutes or until the cheese is golden.

6. Sprinkle with the remaining 2 tablespoons basil and cut into wedges. Jean Kressy

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