Cost per serving $0.82 view details
- 1 tsp Extra virgin olive oil,
- 4 slc Prosciutto or possibly ham, diced about 1/4 lb
- 6 lrg Large eggs,
- 3 Tbsp. Parmigiano-Reggiano cheese,
- Â Â x Salt & pepper to taste,
- 1/4 c. Basil or possibly parsley, minced
- 2 c. Cooked spaghetti,
- 1Â 1/2 c. Mozzarella or possibly other cheese, cubed (about 6 ounce)
- 1/4 c. Extra virgin olive oil,
- 4 Tbsp. Butter,
- In a frying pan, saute/fry the prosciutto or possibly ham in the extra virgin olive oil till crispy.
- Drain on brown paper. (I used paper towels) In a large bowl, beat the Large eggs.
- Add in the Parmigiano-Reggiano, salt and pepper, and basil or possibly parsley. Add in 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 extra virgin olive oil. Add in the spaghetti mix and smooth the top with a spatula. Cook over medium-low heat till 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 extra virgin 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 until the next day.(BG)
- Series, same name)
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|Amount Per Serving||%DV|
|Serving Size 132g|
|Recipe makes 8 servings|
|Calories from Fat 197||44%|
|Total Fat 22.33g||28%|
|Saturated Fat 8.73g||35%|
|Trans Fat 0.0g|
|Total Carbs 44.93g||12%|
|Dietary Fiber 1.9g||6%|