Pasta Frittata With Mushrooms

READY IN: 45mins


  • 1
    tablespoon unsalted butter
  • 1
    garlic clove, finely chopped
  • 14
    lb white mushroom, thinly sliced
  • 1
    small onion, minced
  • 2
    cups spaghetti in tomato sauce
  • 2
    2 ounces lean bacon (if using bacon, blanch it first in boiling water for a few minutes, then rinse and drain) or 2 ounces black forest ham, finely chopped (if using bacon, blanch it first in boiling water for a few minutes, then rinse and drain)
  • 12
  • 12
    cup freshly grated parmesan cheese
  • salt & freshly ground black pepper
  • 8
    large eggs, lightly beaten


  • Preheat oven to 350°.
  • In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
  • Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
  • Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
  • Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
  • Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.