| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil; |
| 4 |
sl |
Prosciutto or ham; diced about 1/4 lb |
| 6 |
lg |
Eggs; |
| 3 |
tb |
Parmigiano-Reggiano cheese; |
|
x |
Salt & pepper to taste; |
| 1/4 |
c |
Basil or parsley; chopped |
| 2 |
c |
Cooked spaghetti; |
| 1 1/2 |
c |
Mozzarella or other cheese; cubed (about 6 oz) |
| 1/4 |
c |
Olive oil; |
| 4 |
tb |
Butter; |
INSTRUCTIONS
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. (She's not kidding) My
Note: It doesn't usually last in my house till the next day.<BG>
From Ciao Italia Cookbook by Mary Ann Esposito (companion book to the PBS
Series, same name) Formatted for MM:dianeE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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