Frittata Di Spaghetti (Spaghetti Frittata)
Yield
8 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 4 | slices |
prosciutto
diced |
*
|
| 6 | large |
eggs
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| ¼ | cup |
basil
chopped |
*
|
| 2 | cups |
spaghetti
|
*
|
| 1 ½ | cups |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
olive oil
|
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 4 | slices |
prosciutto
diced |
*
|
| 6 | large |
eggs
|
|
| 45 | ml |
Parmesan cheese
|
|
| 59 | ml |
basil
chopped |
*
|
| 473 | ml |
spaghetti
|
*
|
| 355 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
olive oil
|
|
| 6E+1 | ml |
butter
|
|
Directions
In a frying pan, sauté the prosciutto or ham in the olive oil until crispy.
Drain on brown paper.
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.
