Omelet Spaghetti
Talk about the perfect way to use your noodles. When you have a batch of leftover spaghetti, put it to good use with this "eggs-cellent" recipe.
Ingredients
- 1 teaspoon(s) olive oil
- 4 slices prosciutto or ham, diced about 1/4 lb
- 6 large eggs
- 3 tablespoon(s) Parmiggiano Reggiano cheese
- 1 dash(es) salt
- 1 dash(es) pepper
- 1/4 cup(s) basil or parsley, chopped
- 8 ounce(s) cooked spaghetti
- 1 1/2 cup(s) mozzarella cheese or other cheese, cubed (about 6 oz)
- 1/4 cup(s) olive oil
- 4 tablespoon(s) butter
Instructions
- In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
- In a large bowl, beat the eggs; Add the Parmiggiano Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
- In a 9-inch frying pan, heat 2 tbsp of the butter and 1 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.
- Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
- Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
- Ready in 25 min 10 min prep.
Nutrition
Calories: 2941.57kcalCarbohydrates: 174.38gProtein: 128.2gFat: 188.86gSaturated Fat: 74.98gCholesterol: 1442.18mgSodium: 3371.22mgFiber: 9.57gSugar: 10.92g
Tried this recipe?Let us know how it was!