Frittata Di Spaghetti With Sausage And Mushrooms

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This is a great way to use up left-over spaghetti (or left-over pasta of any kind). I often cook extra spaghetti just so i can make this the next morning. You can use unsauced pasta as well, but i like the spaghetti just covered with red sauce. This is a wonderful brunch dish and one that many have never tried before. Have some warm red sauce (try (recipe#350995)) to serve over and top with grated parmigiana and a sprinkle of finely shredded fresh basil leaves.

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Steps

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Preheat oven to 350 degrees.

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In a medium skillet , melt the butter with 2 tablespoons of the olive oil.

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Add the sausage and cook and crumble over medium heat until sausage loses its pinkness , 5 to 7 minutes.

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Add the garlic and cook for 30 seconds more.

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Add the mushrooms and cook , stirring often , until softened , about 2 minutes.

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Add the onion and cook until softened , about 5 minutes.

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Transfer this mixture to a large bowl and add the pasta , that is already mixed with the tomato sauce , prosciutto , cream , and a 1 / 4 cup of the parmigiano reggiano cheese , and salt and pepper , to taste.

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Add the eggs and stir to combine.

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Heat the remaining olive oil in a clean 10-inch , non-stick ovenproof skillet over medium heat.

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Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears.

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Place the pan into the preheated oven and bake for 7 minutes , or until eggs are set to desired consistency and begin to puff up a bit.

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Rem.

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Ingredients

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unsalted butter, extra virgin olive oil, italian sausage, garlic cloves, white mushroom, onion, spaghetti, prosciutto, heavy cream, parmigiano-reggiano cheese, salt & freshly ground black pepper, eggs, pasta sauce, fresh basil leaves