Pasta Frittata

* Exported from MasterCook *

PASTA FRITTATA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Breads
Cheese Eggs
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg
2 c Cooked Spaghetti -- cut 1 in
Lengths
1/4 ts Black Pepper
1/4 c Parmesan Cheese -- grated
2 tb Olive Oil
1/2 c Mozzarella Cheese -- diced
2 lg Roma Tomatoes -- diced
2 Green Onions -- chopped
2 oz Prosciutto -- sliced
2 tb Italian Parsley -- chopped

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 :



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