Frittata Di Spaghetti (Spaghetti Frittata)

Frittata Di Spaghetti (Spaghetti Frittata) Ingredients

1 ts Olive oil;	1/4 c Basil or parsley; chopped
4 sl Prosciutto or ham; diced	2 c Cooked spaghetti;
6 lg Eggs;	1 1/2 c Mozzarella or other cheese;
3 tb Parmigiano-Reggiano cheese;	1/4 c Olive oil;
x Salt & pepper to taste;	4 tb Butter;

Instructions for Frittata Di Spaghetti (Spaghetti Frittata)

In a frying pan, saute the prosciutto or ham in the olive oil until crispy. Drain on brown paper. (I used paper towels) In a large bowl, beat the eggs. Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley. Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto. In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil. Add the spaghetti mixture and smooth the top with a spatula. Cook over medium-low heat until the frittata is browned on the bottom and set. Invert a plate larger than the frying pan over the pan and turn out the frittata. Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side. Shake the pan occasionally to keep the frittata from sticking. Invert a serving plate over the frying pan and carefully turn out the frittata. Serve at room temperature, cut in wedges. (like a pie) NOTE: This is even better the day after it is made. (Shes not kidding) My Note: It doesnt usually last in my house till the next day. From Ciao Italia Cookbook by Mary Ann Esposito (companion book to the PBS Series, same name) Formatted for MM:dianeE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Butter	Eggs	Ham
Mozzarella	Olive Oil	Parmigiano-Reggiano

Pasta Main dishes Cheese Basil Butter Olive oil Parsley Spaghetti Ham Pork Dinner

for flavor and categorization

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