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Name: Broccoli Frittata, Parma Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 5 tb Unsalted butter; 1 tb olive oil; 1 md Onion chopped; 1 Garlic minced; 1/2 c Cooked ham; or; Canadian bacon; chopped; 2 c Broccoli florets; small; 20 Strands cooked spaghetti;; 6 Eggs; 1/2 c Parmesan cheese; freshly; 1/2 ts Crushed red pepper

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INGREDIENTS

5 tb Unsalted butter
1 tb olive oil
1 md Onion ; chopped
1 Garlic ; minced
1/2 c Cooked ham; or
Canadian bacon; chopped
2 c Broccoli florets; small
20 Strands cooked spaghetti;
6 Eggs
1/2 c Parmesan cheese; freshly
1/2 ts Crushed red pepper

INSTRUCTIONS

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 on Sep 18, 1998,

NOTES

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Broccoli Frittata, Parma Style

5 tb Unsalted butter
1 tb olive oil
1 md Onion chopped
1 Garlic minced
1/2 c Cooked ham; or
 Canadian bacon; chopped
2 c Broccoli florets; small
20 Strands cooked spaghetti;
6 Eggs
1/2 c Parmesan cheese; freshly
1/2 ts Crushed red pepper

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 <gigimfg@ix.netcom.com> on Sep  18, 1998,

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 4 Servings

Calories: 1320
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1320

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