Pasta Frittata
Frittata di Spaghetti
Quoted message said:From: hermit <[email hidden]>
Some time ago I had an excellent meal prepared with left over
spaghetti pasta and eggs. The eggs were beaten and added to a
non-stick skillet that contained the left over pasta; it was then
baked in the oven. Other ingredients included shavings of black
ruffle etc. I cannot, for the life of me remember the name of the
dish. Could someone post a recipe for what I describe?
* Exported from MasterCook *
Pasta Frittata
Recipe By : Ina Pinkney
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup onion -- chopped
2 cloves garlic -- minced
3/4 cup red bell pepper -- julienned
1 1/2 cups mushrooms -- sliced
1 1/2 cups zucchini -- julienned
1 teaspoon dried oregano
10 eggs
1 1/4 cup whole milk
1 1/2 cup sharp cheddar cheese -- shredded
1/2 cup Parmesan cheese -- grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 pound cream cheese
3 cups spaghetti -- cooked and drained
Lightly sauteed fresh tomato sauce -- optional
Preheat oven to 350 degrees F.
Brush a 10-inch round cake pan lightly with oil. Cut a piece or
parchment
paper the same size, place in pan, brush again with oil, and set aside.
Saute onions and garlic in olive oil until soft, then add pepper,
mushrooms, and zucchini and continue to cook until soft. Drain off liquid
and add oregano, and salt and pepper. Set aside to cool.
In a large mixer bowl, beat eggs, milk, cheddar, Parmesan, and salt and
pepper on low speed. When combined, add cream cheese in small bite-sized
bits (pull pieces by hand).
Put cooked spaghetti into pan. Do the same with the vegetables. Pour in
the egg mixture and mix with your hands so that all the components are
equally distributed in the pan. Pat down so that as much of the solids are
covered with the liquid.
Bake for 30 to 40 minutes until firm to the touch and lightly brown. It
will puff up and settle when cool. Serve immediately. Can serve on a bed
of
lightly sauteed fresh tomato sauce, if desired.
* Exported from MasterCook *
Frittata di Spaghetti
Recipe By :Mary Ann Esposito
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
4 ounces prosciutto -- diced
6 large eggs
3 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley -- chopped
2 cups cooked spaghetti
1/2 cup mozzarella cheese -- cubed
1/4 cup olive oil
1/4 cup butter
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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