Frittata Di Spaghetti (Spaghetti Frittata)

1. 1

   In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Shake the pan occasionally to keep the frittata from sticking.

6. 6

   Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.

7. 7

   Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.

8. 8

   NOTE: This is even better the day after it is made.

* Per serving · 4 servings · Values may vary.