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    You are in: Home / Recipes / Frittata Di Spaghetti (spaghetti Frittata) Recipe
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    Frittata Di Spaghetti (spaghetti Frittata)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Connie K's Note:

    A delicious way to use up left over spaghetti, or it's worth cooking a bit just for this recipe. I leave out the prosciutto for a vegetarian version. From 'Ciao Italia Cookbook' by Mary Ann Esposito

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    Units: US | Metric


    1. 1
      In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Shake the pan occasionally to keep the frittata from sticking.
    6. 6
      Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
    7. 7
      Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
    8. 8
      NOTE: This is even better the day after it is made.

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    Ratings & Reviews:

    • on April 26, 2008


      My husband was wanting one of his favorite comfort food dishes for dinner: buttered pasta with parmesan and garlic. I needed a little more...and low and behold there was your recipe! It looked perfect from the get go...but while preparing it I couldn't help myself and added some diced roasted red peppers and some course chopped garlic. I put that in with the very thick sliced streaky bacon pieces I was sauteing just before it was finishing up. Because I was using an iron skillet I opted not to use the stove-top step and after mixing everything together I put it back in the iron skillet and then into a 400 degree oven for about 15 minutes. I browned the top at the end under the broiler for 3 or 4 minutes. My husband really liked it as he had both his buttered garlic/parm pasta with really flavorful chunks of crispy bacon. I loved the flavor combination of the basil, bacon, and cheeses. Deeeelish!! Thanks for this great recipe! :)

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    • on February 01, 2008


      This turned out great, though I only used 1 or 2 oz. of proschuitto, and I STILL thougth it was pretty salty. I would only add an 1/8 tsp. of salt. GREAT recipe. Thanks for posting.

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    • on June 07, 2007


      This was great. I usually make a rice crust fritatta but I needed to use up leftover spaghetti. I omitted the basil and added 1 cup of julienned spinach, 1/2 of a diced red bell pepper and some dried italian seasoning. Oh, and I added about a 1/4 cup of milk as I only had 5 eggs and needed to stretch it a little. Great with crusty Italian bread and a side of fruit.

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    Read All Reviews (10)


    Nutritional Facts for Frittata Di Spaghetti (spaghetti Frittata)

    Serving Size: 1 (111 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 297.1
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 8.9 g
    Cholesterol 191.8 mg
    Sodium 257.4 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.6 g
    Sugars 0.7 g
    Protein 12.2 g

    The following items or measurements are not included:


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