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Nutrition Facts
Serving Size 1 (112g) Recipe makes 8 servings The following items or measurements are not included below: 4 slices prosciutto
Calories 297
Calories from Fat 201		(67%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 9.0g	44%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 191mg		63%
Sodium 257mg		10%
Potassium 91mg		2%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 0.7g	2%
	Sugars 0.7g
Protein 12.2g		24%
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⁽⁸⁾ RATE IT NOW Print Recipe

By: Connie K
Jun 20, 2004

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

SERVES 8 (change servings and units)

Ingredients

1 teaspoon olive oil
4 slices prosciutto or ham, diced about 1/4 lb
6 large eggs
3 tablespoons parmigiano-reggiano cheese
salt and pepper
1/4 cup basil or parsley, chopped
2 cups cooked spaghetti
1 1/2 cups mozzarella cheese or other cheese, cubed (about 6 oz)
1/4 cup olive oil
4 tablespoons butter

Directions

1
In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
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
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
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
Shake the pan occasionally to keep the frittata from sticking.
6
Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
7
Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
8
NOTE: This is even better the day after it is made.

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Featured Reviews for This Recipe

From: Morris#203

On Feb 1, 2008

This turned out great, though I only used 1 or 2 oz. of proschuitto, and I STILL thougth it was pretty salty. I would only add an 1/8 tsp. of salt. GREAT recipe. Thanks for posting.

1 person found this review helpful

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From: ChicPeaz

On Jun 7, 2007

This was great. I usually make a rice crust fritatta but I needed to use up leftover spaghetti. I omitted the basil and added 1 cup of julienned spinach, 1/2 of a diced red bell pepper and some dried italian seasoning. Oh, and I added about a 1/4 cup of milk as I only had 5 eggs and needed to stretch it a little. Great with crusty Italian bread and a side of fruit.

0 people found this review helpful

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From: Shae

On Apr 26, 2008

My husband was wanting one of his favorite comfort food dishes for dinner: buttered pasta with parmesan and garlic. I needed a little more...and low and behold there was your recipe! It looked perfect from the get go...but while preparing it I couldn't help myself and added some diced roasted red peppers and some course chopped garlic. I put that in with the very thick sliced streaky bacon pieces I was sauteing just before it was finishing up. Because I was using an iron skillet I opted not to use the stove-top step and after mixing everything together I put it back in the iron skillet and then into a 400 degree oven for about 15 minutes. I browned the top at the end under the broiler for 3 or 4 minutes. My husband really liked it as he had both his buttered garlic/parm pasta with really flavorful chunks of crispy bacon. I loved the flavor combination of the basil, bacon, and cheeses. Deeeelish!! Thanks for this great recipe!

2 people found this review helpful

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From: Mysterygirl

On Sep 25, 2004

This was a nice supper served with a salad and garlic bread. I have to admit that I too changed out the basil for oregano because dh doesn't care that much for basil. It worked very nicely and will be one of those recipes that I keep handy. Thanks.

2 people found this review helpful

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