Name: Pasta Frittata
Ingredients: 4 Egg; 2 c Cooked Spaghetti -- cut 1 in; Lengths; 1/4 ts Black Pepper; 1/4 c Parmesan Cheese -- grated; 2 tb Olive Oil; 1/2 c Mozzarella Cheese -- diced; 2 lg Roma Tomatoes -- diced; 2 Green Onions -- chopped; 2 oz Prosciutto -- sliced; 2 tb Italian Parsley -- chopped

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Appetizers, Breads, Cheese, Eggs, Pasta	4	Servings

INGREDIENTS

4		Egg
2	c	Cooked Spaghetti — cut 1 in
		Lengths
1/4	ts	Black Pepper
1/4	c	Parmesan Cheese — grated
2	tb	Olive Oil
1/2	c	Mozzarella Cheese — diced
2	lg	Roma Tomatoes — diced
2		Green Onions — chopped
2	oz	Prosciutto — sliced
2	tb	Italian Parsley — chopped

INSTRUCTIONS

1. In a large mixing bowl, beat the eggs. Mix in the spaghetti, pepper and
grated Parmesan.
2. In a medium non-stick skillet, heat the oil over medium flame. Add half
of the pasta mixture, spreading it out to the edges like a pancake. Spread
the diced mozzarella in a single layer on top, then layer on the tomatoes,
green onions and prosciutto. Finish by spreading the remaining pasta on top
and pouring any egg left in the bowl over it. Cook on low until the bottom
is browned and crisp, about 5 minutes.
3. When the bottom has set and is golden brown, flip the frittata over,
using either a large spatula or sliding it onto a plate and then inverting
it back into the pan. Cook, uncovered, another 5 minutes, or until the
bottom is crisp and golden.
4. To serve, slide the frittata out of the pan. Cut into 4 wedges and
sprinkle with chopped parsley. Serve warm or at room temperature. NOTES:
The Italian omelette, known as a frittata, varies from the traditional
French omelette in 3 ways. First, the frittata fillings are beaten in with
the eggs, instead of being folded inside. Second, the frittata may be
finished by either flipping over the whole omelette in the pan, or running
it under the broiler. Third, as described above, whereas the French
omelette is folded, the Italian frittata is cooked in one, round piece.
Both types have their attributes, and preference is merely a matter of
taste.
I am, however, partial to this particular frittata recipe. Pasta, which can
be leftover from a previous meal, is cooked in the eggs with layers of
tomatoes, cheese, seasonings and prosciutto. This is a wonderfully simple
yet absolutely delectable omelette, and it can even be made in advance. The
recipe makes 4 small to medium-size portions, enough for a light breakfast
or first course. If desired, add 2 more eggs and increase the other
ingredients accordingly for a heartier, more substantial meal.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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