Frittata Di Spaghetti Spaghetti Omelet Food

FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)

Steps:

• 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 Parmigiano-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 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.
• 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.
• NOTE: This is even better the day after it is made.

FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)

Steps:

• Combine the pasta, eggs and cheese, stirring well. Season.
• Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
• Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
• Cut into wedges and serve.

DENVER OMELET FRITTATA

Steps:

• Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack., Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.

PASTA FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• In heavy skillet over medium heat, heat olive oil.
• Add green bell pepper, onion and garlic; cook over medium heat until tender.
• Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
• Add pasta to egg mixture and stir gently.
• Add egg mixture to skillet; arrange pasta in an even layer.
• Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
• If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
• Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
• Cut into wedges; serve immediately.
• Serves 6.

FRITTATA (ITALIAN OMELET)

Steps:

• Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
• Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
• With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
• Slide omelet onto a warm platter.

SIMPLE SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180°C.
• Grease a 4-cup quiche or baking dish.
• Whisk together eggs and milk in a bowl. Stir through parsley, mushrooms and half the cheese.
• Spread spaghetti in prepared dish. Pour in egg mixture and sprinkle with remaining cheese.
• Bake on centre shelf 25-30 mins until eggs are set and cheese is golden.

FRITTATA DI SPAGHETTI (WITH SAUSAGE AND MUSHROOMS)

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, melt the butter with 2 tablespoons of the olive oil. Add the sausage and cook and crumble over medium heat until sausage loses its pinkness, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
• Transfer this mixture to a large bowl and add the pasta, that is already mixed with the tomato sauce (or unsauced), prosciutto, cream, and a 1/4 cup of the Parmigiano Reggiano cheese, and salt and pepper, to taste. Add the eggs and stir to combine.
• Heat the remaining olive oil in a clean 10-inch, non-stick ovenproof skillet over medium heat (if the skillet is not ovenproof, wrap the handle tightly in aluminum foil). Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears. (Do NOT over-brown by using too much heat, too fast!).
• Place the pan into the preheated oven and bake for 7 minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven and let rest for about 2 minutes. Cut into wedges and serve with remaining grated cheese, and warm red sauce and sprinkled with shredded basil leaves, if desired.
• Mangia Bene!

SPAGHETTI - OMELETTE

Steps:

• Cook spaghetti in boiling saltwater 10 to 13 minutes or al dente, drain and set aside.
• Cut carottes and zucchini in fine stripes or in small cubes.
• Chop onions and garlic
• Heat oil in frying pan, add vegetable, onions and garlic and fry 2 to 3 minutes or until onions are translucent.
• Add spaghetti and mix lightly.
• In a small bowl beat together... eggs, milk, 2 tablespoon fresh or 1 tablespoon dried parsley and season to taste
• Pour seasoned eggmixture over vegetables and let cook over low heat, during the cooking process make a few small cuts with a spatula to allow the egg to flow on the bottom to cook a little faster.
• When eggmixture is set either flip the omelette to brown the top or just sprinkle it already with the leftover parsley.
• Serve immediately with a salad of choice.
• Guten Appetit.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.