Frittata Di Spaghetti Spaghetti Frittata Recipes

FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)

Frittata Di Spaghetti (Spaghetti Omelet) image

Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.

Provided by Noo8820

Categories One Dish Meal

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 ounces leftover spaghetti, with any sauce
4 eggs
2 ounces grated parmesan cheese
3 ounces butter
salt & freshly ground black pepper

Steps:

Combine the pasta, eggs and cheese, stirring well. Season.
Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
Cut into wedges and serve.

Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35

FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)

Frittata Di Spaghetti (spaghetti Frittata) image

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

Provided by Connie K

Categories Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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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