Pasta Frittata - 1

Recipe Ingredients

4		Egg
2 cups	474ml	Cooked spaghetti - cut 1 in
		Lengths
1/4 teaspoon	1.3ml	Black pepper
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Mozzarella cheese - diced
2 cups	125g / 4.4oz	Roma tomatoes - diced (large)
2		Green onions - chopped
2 oz	56g	Prosciutto - sliced
2 tablespoons	30ml	Italian parsley - chopped

Recipe Instructions

1. In a large mixing bowl, beat the eggs. Mix in the spaghetti, pepper and grated Parmesan.

2. In a medium non-stick skillet, heat the oil over medium flame. Add half of the pasta mixture, spreading it out to the edges like a pancake. Spread the diced mozzarella in a single layer on top, then layer on the tomatoes, green onions and prosciutto. Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it. Cook on low until the bottom is browned and crisp, about 5 minutes.

3. When the bottom has set and is golden brown, flip the frittata over, using either a large spatula or sliding it onto a plate and then inverting it back into the pan. Cook, uncovered, another 5 minutes, or until the bottom is crisp and golden.

4. To serve, slide the frittata out of the pan. Cut into 4 wedges and sprinkle with chopped parsley. Serve warm or at room temperature. NOTES:

The Italian omelette, known as a frittata, varies from the traditional French omelette in 3 ways. First, the frittata fillings are beaten in with the eggs, instead of being folded inside. Second, the frittata may be finished by either flipping over the whole omelette in the pan, or running it under the broiler. Third, as described above, whereas the French omelette is folded, the Italian frittata is cooked in one, round piece. Both types have their attributes, and preference is merely a matter of taste.

I am, however, partial to this particular frittata recipe. Pasta, which can be leftover from a previous meal, is cooked in the eggs with layers of tomatoes, cheese, seasonings and prosciutto. This is a wonderfully simple yet absolutely delectable omelette, and it can even be made in advance. The recipe makes 4 small to medium-size portions, enough for a light breakfast or first course. If desired, add 2 more eggs and increase the other ingredients accordingly for a heartier, more substantial meal.

Recipe By :

Source:
Pat Minotti

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