准备

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。用高火煮一大锅盐水。

  根据包装说明将意大利面煮在沸水中。沥干水平，冷却。转移到一个中等大小的碗中。

  在烤箱的10英寸不粘锅中，加热1汤匙。橄榄油和1/2汤匙。用中火的黄油。加入葱和少许盐并煮熟，偶尔搅拌，直到葱变软并淡黄色，约8分钟。加入芝麻菜，用钳子扔掉，直到枯萎，大约1分钟。用耐热的刮刀将芝麻菜混合物和锅中的任何脂肪刮入碗中。轻轻折腾以结合。

  在一个大碗中，搅拌鸡蛋，奶油，1/2茶匙。盐和几杯胡椒粉。添加面食混合物，帕米亚诺，薄荷，欧芹和细香葱。轻轻但彻底混合。

  Heat the remaining 1 Tbs. oil and 1/2 Tbs. butter in the skillet over medium-high heat. When the butter has melted and is bubbling, add the egg mixture. Use the heatproof spatula to gently distribute the ingredients evenly. Reduce the heat to medium low and cook until the eggs have set just along the outside edge of the pan, 4 to 5 minutes. Transfer the skillet to the oven and bake until the frittata is puffed, golden, and set, 22 to 24 minutes.

  让菜肉馅煎蛋饼在锅中冷却15至20分钟。轻轻地将刮刀绕在边缘和菜肉馅煎蛋饼下方，然后滑到切菜板上。静置5至10分钟。切入楔子并食用。