*  Exported from  MasterCook  *
 
                               PASTA FRITTATA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Breads
                 Cheese                           Eggs
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Egg
    2       c            Cooked Spaghetti -- cut 1 in
                         Lengths
      1/4   ts           Black Pepper
      1/4   c            Parmesan Cheese -- grated
    2       tb           Olive Oil
      1/2   c            Mozzarella Cheese -- diced
    2       lg           Roma Tomatoes -- diced
    2                    Green Onions -- chopped
    2       oz           Prosciutto -- sliced
    2       tb           Italian Parsley -- chopped
 
   1. In a large mixing bowl, beat the eggs. Mix in the
   spaghetti, pepper and grated Parmesan.
   
   2. In a medium non-stick skillet, heat the oil over
   medium flame. Add half of the pasta mixture, spreading
   it out to the edges like a pancake. Spread the diced
   mozzarella in a single layer on top, then layer on the
   tomatoes, green onions and prosciutto. Finish by
   spreading the remaining pasta on top and pouring any
   egg left in the bowl over it. Cook on low until the
   bottom is browned and crisp, about 5 minutes.
   
   3. When the bottom has set and is golden brown, flip
   the frittata over, using either a large spatula or
   sliding it onto a plate and then inverting it back
   into the pan. Cook, uncovered, another 5 minutes, or
   until the bottom is crisp and golden.
   
   4. To serve, slide the frittata out of the pan. Cut
   into 4 wedges and sprinkle with chopped parsley. Serve
   warm or at room temperature. NOTES:
   
   The Italian omelette, known as a frittata, varies from
   the traditional French omelette in 3 ways. First, the
   frittata fillings are beaten in with the eggs, instead
   of being folded inside. Second, the frittata may be
   finished by either flipping over the whole omelette in
   the pan, or running it under the broiler. Third, as
   described above, whereas the French omelette is
   folded, the Italian frittata is cooked in one, round
   piece. Both types have their attributes, and
   preference is merely a matter of taste.
   
   I am, however, partial to this particular frittata
   recipe. Pasta, which can be leftover from a previous
   meal, is cooked in the eggs with layers of tomatoes,
   cheese, seasonings and prosciutto. This is a
   wonderfully simple yet absolutely delectable omelette,
   and it can even be made in advance. The recipe makes 4
   small to medium-size portions, enough for a light
   breakfast or first course. If desired, add 2 more eggs
   and increase the other ingredients accordingly for a
   heartier, more substantial meal.
   
   Recipe By     :
  
 
 
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