Frittata di Spaghetti Frittata-Asparagus and Egg Italian Sausage Frittata Roman Eggless
Potato Frittata
* Exported from MasterCook *
Frittata di Spaghetti
Recipe By :Mary Ann Esposito Serving Size : 8 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
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
2/2 cup mozzarella cheese -- cubed
3/4 cup olive oil
4/4 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.
* Exported from MasterCook *
Frittata-Asparagus and Egg
Recipe By 😄on Baratta Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 pound asparagus -- precooked or steamed until tender
1/4 cup olive oil 6 eggs
2/4 cup Romano cheese salt and pepper to taste
3/2 cup mozzarella cheese -- shredded (for oven method)
Stovetop Method: Heat oil in a skillet and add asparagus. Cook at low heat until warmed through.
Beat the eggs and Romano cheese together and pour over asparagus. Cook slowly, occasionally lifting
the edges of the frittata and tilting the pan to allow the egg to run under, until nearly set. Place
a platter over the pan, turn upside down, then slide the frittata back into the pan to brown on the
bottom. Season with salt and pepper and serve.
Oven Method: Preheat oven to 350 degrees. Using an ovenproof skillet, heat the oil and add
asparagus. Add beaten eggs combined with Romano cheese and sprinkle mozzarella over the top. Allow
frittata to brown on the bottom. Place entire skillet into the oven and bake slowly until mozzarella
melts and bubbles. Season with salt and pepper and serve.
Notes : There are two different methods of making this dish. The first is done on top of the stove
and the second is done in the oven to melt cheese over the frittata.
* Exported from MasterCook *
Italian Sausage Frittata
Recipe By :Epicurious Magazine Serving Size : 8 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 1/2 pounds Italian sausage meat 1 clove garlic -- minced 12 ounces mushrooms -- sliced 2
tablespoons unsalted butter
1/4 cup dry white wine 3 Swiss chard -- leaves thinly sliced 1 1/4 cups mozzarella cheese --
grated 9 eggs 1 1/4 cups milk 3 teaspoons Dijon mustard sour cream chives -- chopped
Preheat oven to 350 degrees. In a large heavy skillet brown sausage meat over moderate heat,
stirring to break up lumps. Transfer, using a slotted spoon, to a 13 X 9 baking dish and spread
evenly over bottom. Discard fat from skillet and saute garlic and mushrooms with salt and pepper to
taste in butter over moderate heat, stirring, until mushrooms give off liquid. Add wine and cook,
stirring occasionally, until liquid is almost evaporated. Spread mushroom mixture over sausage and
sprinkle with Swiss chard and cheese. In a bowl whisk together eggs, milk and mustard. Pour over
sausage mixture. Bake for 1 hour or until set and slightly browned. Cool 10 minutes then serve with
a dollop of sour cream and sprinkle on chives.
* Exported from MasterCook *
Roman Eggless Potato Frittata
Recipe By :Nancy Ross Ryan Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 pounds russet potatoes sea salt -- to taste
1/3 cup olive oil 2 onions -- sliced 2 cloves garlic -- minced fresh ground black pepper
-- to taste
Scrub potatoes and place in a saucepan with cold salted water to cover. Bring to a boil and cook
until tender, about 25 - 35 minutes. Drain, set aside to cool In a large skillet, over low heat,
heat olive oil and saute onion and garlic 10 minutes, or until soft. While onions cook, peel and
slice potatoes. Mash and combine with onions. Gently press potato onion mixture into the pan to form
an even layer. Cook over low heat until bottom browns, about 10 - 15 minutes. Put a plate over the
skillet and invert. Slide frittata back into pan and continue cooking another 10 minutes. Serve warm
or at room temperature.
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