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.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8|
|Calories from Fat: 281 (49%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 823.6mg||253 %|
|Sodium 485.8mg||17 %|
|Potassium 376.9mg||10 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 34.6g|
|Protein 35.5g||51 %|
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Calories per serving: 570
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