Pasta frittata #2
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Pasta frittata #2
  Pasta    Appetizers    Cheese    Eggs  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9716. Report a problem with this recipe.
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      Title: Pasta frittata #2
 Categories: Appetizers, Breads, Cheese, Eggs, Pasta
      Yield: 4 Servings
 
      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.
  
  




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Recipe ID 9716 (Apr 03, 2005)

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