1 tsp olive oil
4 slice prosciutto or ham, diced about 1/4 lb
6 large eggs
3 tbsp parmigiano-reggiano cheese
1 salt & pepper to taste
1/4 cup basil or parsley, chopped
2 cup cooked spaghetti
1 1/2 cup mozzarella or other cheese, cubed (about 6 oz)
1/4 cup olive oil
4 tbsp butter
A Recipe for
Frittata Di Spaghetti (Spaghetti Frittata)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This Recipe for Frittata Di Spaghetti (Spaghetti Frittata) is one of thousands in the Recipes-to-go Egg Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
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After dinner sit a while, and after supper walk a mile. |
| English Saying |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This is a recipe for Frittata Di Spaghetti (Spaghetti Frittata) from the recipe cookbook of Recipes-to-go (Egg)
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Food Tip |
In a frying pan, saute the prosciutto or ham in the olive oil until
crispy. Drain on brown paper. (I used paper towels) 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. (like a pie)
NOTE: This is even better the day after it is made. (She's not
kidding) My Note: It doesn't usually last in my house till the next
day.<BG>
From Ciao Italia Cookbook by Mary Ann Esposito (companion book to the
PBS Series, same name) Formatted for MM:dianeE
Serves: 8
Frittata Di Spaghetti (Spaghetti Frittata) Recipe brought to you by Recipes To-Go