Frittata Di Spaghetti Food

SPAGHETTI FRITTATA

Steps:

• To make spaghetti frittata , first place a pan full of salted, it will be used to cook the pasta. Meanwhile, make the filling: dice the smoked bacon 1 and scamorza cheese 2 . As soon as the water boils, pour in the spaghetti and cook them until very firm to the bite 3 .
• Pour the eggs into a large bowl, add the thyme leaves 4 and milk 5 , then salt and pepper 6 .
• Season with grated cheese 7 and mix well to obtain a homogeneous mixture 8 . Incorporate the filling 9 and stir again.
• As soon as the pasta is cooked, drain it in a bowl and season it with a drizzle of olive oil 10 . Add the pasta to the filling 11 and stir again to blend. Take a flared round pan (we used one measuring 12 inches (30 cm) at the top and 10 inches (26 cm) at the bottom). Brown a clove of garlic in oil 12 .
• Remove the garlic clove and pour in the spaghetti 13 . Distribute them evenly with a spatula 14 , then cook over a high heat for 1 minute so that the base hardens, then lower the heat, cover with the lid and cook for 15 minutes 15 .
• It's time to turn the frittata: shake the pan to make sure it is detached from the bottom, place a plate of the diameter of your pan 16 on top of the frittata, turn the pan upside down 17 and cook uncovered for another 5 minutes. The frittata is ready 18 , enjoy it sliced warm or cold!

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.

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.

BAKED SPAGHETTI FRITTATA

Steps:

• Preheat oven to 180 degrees celcius.
• grease a 23cm flan dish.
• melt butter in frying pan.
• add mushrooms cook over low heat 2-3 minute.
• add capsicum, cook 1 minute.
• stir in ham and peas.
• remove pan from heat and allow to cool slightly.
• in a small bowl whisk eggs, cream, salt and pepper.
• add spaghetti, parsley and mushroom mixture to bowl and stir.
• pour into prepared dish and sprinkle with parmesan cheese.
• bake 25-30 minute.

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!