1- Heat 3 tablespoons of the butter with the oil in a heavy 10-inch skillet over medium temp. Saute the onion until golden. Add the garlic and ham; cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss until well coated with the mixture. Remove from heat. 2- Beat the eggs in a large bowl until light. Add the broccoli mixture and all but 2 tablespoons of the Parmesan. 3- Melt 1 tablespoon of butter in the same skillet over medium heat. Pour in the broccoli-egg mixture. Immediately reduce the heat to low; cook, without stirring, 20 minutes. 4- Using a long spatula, carefully loosen the edges of the frittata and run the spatula underneath to loosen the bottom. Place a shallow plate over the skillet and quickly invert the fritata onto it. 5- Melt the remaining 1 tablespoon butter in the skillet over medium-low heat. Carefully slide the frittata back into the pan. Sprinkle it with the crushed pepper and the remaining cheese. Cook 5 minutes longer. Serve (from 4 to 6) from the pan, in wedges -- at any temperature, "This is the very best Italian fritata [Bert had] ever sampled." Recipe by: Bert Greene: Greene on Greens (1984) Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1121 (85%)|
|Amt Per Serving||% DV|
|Total Fat 124.6g||166 %|
|Saturated Fat 66.5g||332 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1815.2mg||559 %|
|Sodium 538mg||19 %|
|Potassium 575.8mg||15 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.4g|
|Protein 48.5g||69 %|
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Calories per serving: 1320
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