French Quarter Frittata
Yield - 12 Brunch or Luncheon sized servings

Ingredients
1 LB VERMICELLI PASTA (Boiled very "Al Dente" almost dry)
1/4 LB FRESHLY GRATED PARMESAN CHEESE
1/4 LB FRESHLY GRATED ROMANO CHEESE
1/4 BUNCH CURLY PARSLEY (Chopped)
1/2 BUNCH LEEKS (White-bottom parts only, thinly sliced)
1/4 CUP PIMENTOS (Diced)
1/8 LB BUTTER (Melted)
1/2 TSP GRANULATED GARLIC
1/4 TSP LOUISIANA HOT SAUCE
1/2 LB ANDOUILLE (Cut into 1/8 inch slices then quartered)
1/2 LB 26 - 30 COUNT SHRIMP (Boiled, peeled and de-veined)
1 DOZEN EGGS (Beaten)

Method
In a large stainless steel bowl combine the first nine ingredients,
mix thoroughly, but be gentle so as not to break up the pasta.

In a large (14 inch minimum), heavy non-stick or cast iron skillet and
over low to medium heat pour the seasoned pasta into the skillet.
Spread the pasta out evenly over the entire pan. Gently blend in the
andouille and shrimp, next, slowly add the egg batter. Evenly
distribute the batter throughout the pan, including the sides.

Allow the eggs, shrimp and pasta to simmer for 3 - 5 minutes. Do not
stir or move the filling once the eggs have been added. Lift the pan
to a 15 degree angle and place the edge of the pan directly over the
heat. This will allow the edges and sides of the frittata to cook and
brown. Turn the pan 90 degrees, tilt the pan again and cook as before.
Continue to do this to ensure even cooking throughout the entire
bottom and sides of the frittata. Lift the edges of the frittata to
check for color and doneness, the top should be somewhat cooked
through and just a little runny.

Place a circular platter (at least 16 inches in diameter) on top of
the skillet, hold the bottom of the platter in place and quickly turn
over together. (As you would do a pineapple upside-down cake or shrimp
mold.) Then replace the frittata to the skillet to finish cooking the
original top side. Move the pan around the heat to insure even
cooking. When done, the eggs and shrimp should be completely cooked
through and the pasta golden brown.


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