Egg Pasta Frittata

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
662
FAT
132%
CHOL
272%
SOD
32%

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Ingredients for 6 servings

1 box egg fettuccini pasta (12 ounces)

2 tablespoons extra virgin olive oil (EVOO)

2 tablespoons butter

1 cup heavy cream

1 cup grated Parmigiano Reggiano cheese

1/4-1/2 teaspoon grated or ground nutmeg (eyeball it)

Salt and black pepper

1/4 cup chopped flat leaf parsley

12 extra-large eggs, beaten

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