Frittata Di Spaghetti Spaghetti Frittata

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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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Steps

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In a frying pan , saute the prosciutto or ham in the olive oil until crispy.

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Drain on brown paper or paper towels.

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In a large bowl , beat the eggs.

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Add the parmigiano-reggiano , salt and pepper , and basil or parsley.

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Add the spaghetti and mix well , then stir in the mozzarella cheese and proscuitto.

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In a 9-inch frying pan , heat 2t of the butter and 2t of the olive oil.

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Add the spaghetti mixture and smooth the top with a spatula.

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Cook over medium-low heat until the frittata is browned on the bottom and set.

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Invert a plate larger than the frying pan over the pan and turn out the frittata.

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Heat the remaining butter and olive oil in the pan , and return the frittata to the pan to brown the other side.

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Shake the pan occasionally to keep the frittata from sticking.

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Rather than turning the frittata , place the pan under the broiler for 5- 8 minutes.

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Invert a serving plate over the frying pan and carefully turn out the frittata.

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Serve at room temperature , cut in wedges.

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Ingredients

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olive oil, prosciutto, eggs, parmigiano-reggiano cheese, salt and pepper, basil, cooked spaghetti, mozzarella cheese, butter