Frittata Di Spaghetti (spaghetti Frittata)

Recipe by Connie K
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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