Angel Hair Frittata Cake with Parmigiano Cheese Recipe

This week recipe is from Chef Ed Brown:
Angel Hair Frittata cake with Parmigiano cheese

Enjoy!

View a print ready page. Angel Hair Frittata Cake with Parmigiano Cheese From Chef Ed Brown Ingredients: 10 Whole eggs 1/2 bunch flat parsley, rough chopped 1/3 Cup water 1-1/4 Cup grated parmigiano cheese Kosher salt & fresh ground pepper, season to taste 1/2 lbs. angel hair pasta, cooked drained, room temperature; 2 Tbls Extra virgin olive oil 2 Tbls Sweet butter     Preparation: 1. In a non reactive bowl combine eggs, parsley, water, salt & pepper, whisk until frothy. (You will repeat the following procedure 5 times.) 2. In an 8 inch non-stick skillet over medium heat combine 20% of butter & oil. 3. Add 20% egg mixture and 20% pasta (distributed flat in pan). Cook for 1 minute. Then flip and cook 1 minute on second side. 4. 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. 5. To serve let rest for 20 minutes, then cut like a cake.   Enjoy!