Broccoli frittata, parma style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| ½ | cup | Cooked ham; or |
| Canadian bacon; chopped | ||
| 2 | cups | Broccoli florets; small |
| 20 | Strands cooked spaghetti; roughly chopped (leftover is fine) | |
| 6 | Eggs | |
| ½ | cup | Parmesan cheese; freshly grated |
| ½ | teaspoon | Crushed red pepper |
Directions
1- Heat 3 tablespoons of the butter with the oil in a heavy 10-inch skillet over medium temp. Saute the onion until golden. Add the garlic and ham; cook 3 mins. Stir in the broccoli flowerets and spaghetti; toss until well coated with the mixture. Remove from heat.
2- Beat the eggs in a large bowl until light. Add the broccoli mixture and all but 2 tablespoons of the Parmesan.
3- Melt 1 tablespoon of butter in the same skillet over medium heat. Pour in the broccoli-egg mixture. Immediately reduce the heat to low; cook, without stirring, 20 minutes.
4- Using a long spatula, carefully loosen the edges of the frittata and run the spatula underneath to loosen the bottom. Place a shallow plate over the skillet and quickly invert the fritata onto it.
5- Melt the remaining 1 tablespoon butter in the skillet over medium-low heat. Carefully slide the frittata back into the pan. Sprinkle it with the crushed pepper and the remaining cheese. Cook 5 minutes longer. Serve (from 4 to 6) from the pan, in wedges -- at any temperature, "This is the very best Italian fritata [Bert had] ever sampled." Recipe by: Bert Greene: Greene on Greens (1984) Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 18, 1998, converted by MM_Buster v2.0l.