Frittata Di Spaghetti (spaghetti Frittata)
"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"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 teaspoon olive oil
- 4 slices prosciutto or 4 slices ham, diced about 1/4 lb
- 6 large eggs
- 3 tablespoons parmigiano-reggiano cheese
- salt and pepper
- 1⁄4 cup basil or 1/4 cup parsley, chopped
- 2 cups cooked spaghetti
- 1 1⁄2 cups mozzarella cheese or 1 1/2 cups other cheese, cubed (about 6 oz)
- 1⁄4 cup olive oil
- 4 tablespoons butter
directions
- In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or 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.
- Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
- Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
- NOTE: This is even better the day after it is made.
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Reviews
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Loved it! I find the recipe to be an excellent starting point! Endless possibilities!
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My husband was wanting one of his favorite comfort food dishes for dinner: buttered pasta with parmesan and garlic. I needed a little more...and low and behold there was your recipe! It looked perfect from the get go...but while preparing it I couldn't help myself and added some diced roasted red peppers and some course chopped garlic. I put that in with the very thick sliced streaky bacon pieces I was sauteing just before it was finishing up. Because I was using an iron skillet I opted not to use the stove-top step and after mixing everything together I put it back in the iron skillet and then into a 400 degree oven for about 15 minutes. I browned the top at the end under the broiler for 3 or 4 minutes. My husband really liked it as he had both his buttered garlic/parm pasta with really flavorful chunks of crispy bacon. I loved the flavor combination of the basil, bacon, and cheeses. Deeeelish!! Thanks for this great recipe! :) -
This turned out great, though I only used 1 or 2 oz. of proschuitto, and I STILL thougth it was pretty salty. I would only add an 1/8 tsp. of salt. GREAT recipe. Thanks for posting.
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This was great. I usually make a rice crust fritatta but I needed to use up leftover spaghetti. I omitted the basil and added 1 cup of julienned spinach, 1/2 of a diced red bell pepper and some dried italian seasoning. Oh, and I added about a 1/4 cup of milk as I only had 5 eggs and needed to stretch it a little. Great with crusty Italian bread and a side of fruit. -
Wonderful recipe! Instead of 1/4 cup basal, I added two generous tablespoons of pesto and cut back on the oil.
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Tweaks
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I love this recipe. The leftovers are great too. I like to use Provalone, but my husband prefers the mozzerella. Also, we like to substitute soppresata for the prosciutto.
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Delicious so easy! I subbed oregano for the basil and used the broiler method of cooking the other side. We had this with Granola Bread recipe#84748 for a wonderful light supper. Thanks Connie for sharing this keeper!
RECIPE SUBMITTED BY
Connie K
Saint Peters, Missouri
