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Frittata Di Spaghetti (Spaghetti Frittata)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)
 Categories: Pasta, Main dish
      Yield: 8 Servings
 
      1 ts Olive oil;
      4 sl Prosciutto or ham; diced
           -about 1/4 lb
      6 lg Eggs;
      3 tb Parmigiano-Reggiano cheese;
        x  Salt & pepper to taste;
    1/4 c  Basil or parsley; chopped
      2 c  Cooked spaghetti;
  1 1/2 c  Mozzarella or other cheese;
           -cubed (about 6 oz)
    1/4 c  Olive oil;
      4 tb Butter;
 
  In a frying pan, saute the prosciutto or ham in the olive oil until
  crispy. Drain on brown paper. (I used 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.  Invert a serving plate over the frying
  pan and carefully turn out the frittata. Serve at room temperature,
  cut in wedges. (like a pie)
  
  NOTE:  This is even better the day after it is made. (She's not
  kidding) My Note:  It doesn't usually last in my house till the next
  day.
  
  From Ciao Italia Cookbook by Mary Ann Esposito (companion book to the
  PBS Series, same name) Formatted for MM:dianeE
 
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