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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels. | 2. In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto. | 3. In a 9-inch frying pan, heat 2T of the butter and 2T 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. | 4. 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. | 5. Shake the pan occasionally to keep the frittata from sticking. | 6. Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes. | 7. Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges. | 8. NOTE: This is even better the day after it is made. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		477.36	0.0	0.0	54.0
prosciutto	4	slices	diced	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
parmigiano reggiano cheese	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
spaghetti	2	cups	cooked	62.62	13.9582	1.2928	1.1514
mozzarella cheese	1 1/2	cups	cubed	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	4	tablespoons		342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.