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Frittata Di Spaghetti (Spaghetti Frittata)

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Submitted by drichert

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

1 5
TEASPOON ML OLIVE OIL
4 4
SLICES SLICES PROSCIUTTO
diced *
6 6
LARGE LARGE EGGS
3 45
TABLESPOONS ML PARMESAN CHEESE
¼ 59
CUP ML BASIL
chopped *
2 473
CUPS ML SPAGHETTI *
1 ½ 355
CUPS ML MOZZARELLA CHEESE
shredded *
¼ 59
CUP ML OLIVE OIL
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 242 68% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 155mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 0%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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