by Kate Heyhoe
Serves 4 to 6
5 large eggs
1-1/2 cups cooked spaghetti or
leftover pasta, cut into 1-inch pieces
1/4 cup grated Romano or Parmegiano cheese,
or blend of both
2 teaspoons olive oil
1 clove garlic, minced
1-1/2 cups shredded provolone or mozzarella,
or blend of both (about 4 ounces), divided
5 to 7 thin slices prosciutto (about 3 ounces),
or use cooked and crumbled sausage or bacon (optional)
3 Roma tomatoes, diced (about 6 ounces)
2 tablespoons chopped fresh basil or parsley
For best results, use a nonstick skillet that can withstand a broiler. Heat the broiler.
Beat eggs in large bowl; mix in pasta and grated Romano. Heat oil over medium heat in skillet and add garlic. Cook just until garlic softens (be careful not to brown it). Pour in the egg-pasta mixture. Layer 1 cup of the shredded provolone cheese on top, followed by the prosciutto and tomatoes, then top with the remaining 1/2 cup of shredded provolone.
Partially cover the pan and turn the heat to medium-low. Periodically lift the lid to let steam escape: you want to capture the heat so the eggs cook, but occasionally lifting the lid allows the liquid from the tomatoes to evaporate. When the bottom is set and golden, and the top is almost set, run the pan under the broiler; this will help the frittata puff up and brown the top layer of cheese. The frittata is done when it's golden brown on bottom, the top is lightly browned, and the center is set.
Slide the mixture out of the pan, cut into wedges, sprinkle with minced fresh herbs. Serve warm or at room temperature with fresh ground pepper.
Kate's Global Kitchen for April, 2000:
4/01/00 Food Jokes and Joke Foods
4/08/00 Easter and Passover Menus: From Nice to Greece
4/15/00 Spring Centerpiece Sides: Phyllo Baskets, Veggie Matchsticks, and Glorious Gratins
4/22/00 Easter Lore & Post-Easter Eggs
4/29/00 Wake-Up: It's Daylight Savings Time! World Power Breakfasts
Coming in May...
Mi Casa Es Su Casa Month: Celebrating Mexican Home Cooking
This page created April 2000
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