frittata di spaghetti
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| recipe by :mary ann esposito |
| serving size : 8 preparation time :0:00 |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 tsp | olive oil |
| 4 oz. | prosciutto -- diced |
| 6 large | eggs |
| 3 Tbsp | freshly grated parmesan cheese |
| | salt and pepper to taste |
| 1/4 cup | fresh parsley -- chopped |
| 2 cup | cooked spaghetti |
| 1/2 cup | mozzarella cheese -- cubed |
| 1/4 cup | olive oil |
| 1/4 cup | butter |
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| in a frying pan saute the prosciutto in the 1 teaspoon of olive oil until |
| crispy. drain on brown paper. in a large bowl beat the eggs. add the |
| parmesan, parsley, salt and pepper. add the spaghetti, mix well, then stir |
| in the mozzarella and prosciutto. in a 10 inch frying pan, heat 2 |
| tablespoons of the butter and 2 tablespoons 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. place a plate |
| larger than the frying pan over the pan and invert the frittata onto the |
| plate. heat the remaining olive oil and butter 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. place a serving plate over the frittata |
| and carefully invert pan to remove frittata. serve at room temperature, |
| cut in wedges. |
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| * exported from mastercook * |
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| (ID: 77600) Mirror: rec.food.recipes: Tue, Dec 23, 2003 |