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Frittata di Spaghetti

Mary Ann Esposito
A traditional Italian egg dish loaded with tasty tomatoes, cheese, noodles, and more!
Print Recipe
Course Breakfast, Main Course
Cuisine Italian

Ingredients
  

  • 1 tsp olive oil
  • 1/4 pound prosciutto, diced
  • 6 large eggs
  • 3 Tbsp Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh parsley or chopped fresh basil
  • 2 cups cooked spaghetti
  • 1 1/2 cups mozzarella or other cheese, cubed
  • 1/4 cup olive oil
  • 4 Tbsp butter
  • salt and pepper to taste

Instructions
 

  • In a frying pan, saute the prosciutto or ham in the olive oil until crispy. Drain on 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 prosciutto.
  • In a 9-inch frying pan, heat 2 Tbsp of the butter and 2 Tbsp 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. Invert a serving plate over the frying pan and carefully turn out the frittata. Serve at room temperature, cut in wedges (like a pie). Enjoy!