| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Broccoli, Eggs, Ham, Cherries, Main dishes |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Cooked ham; or |
|
|
Canadian bacon; chopped |
| 2 |
c |
Broccoli florets; small |
| 20 |
|
Strands cooked spaghetti; roughly chopped (leftover is fine) |
| 6 |
|
Eggs |
| 1/2 |
c |
Parmesan cheese; freshly grated |
| 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 <gigimfg@ix.netcom.com> on Sep
18, 1998, converted by MM_Buster v2.0l.
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